Asian Rice Noodle Salad with Baby Spinach

Name: Asian Rice Noodle Salad with Baby Spinach
Prep time: 25 min
Total time: 25 min
Ingredients: 7 ounces (200 g) wide rice noodles; 2 tablespoons sesame seeds; 1 shallot; 1 thumb-sized piece ginger; 2 garlic cloves; 1 red jalapeño or other fresh chile; 1 red jalapeño or other fresh chile; ¼ bunch fresh cilantro; ¼ cup (60 ml) soy sauce; 3 tablespoons rice vinegar; 1 teaspoon dark (toasted) sesame oil; Juice of 1 lemon; 2 carrots, peeled; 10½ ounces (300 g) baby spinach

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Asian rice noodles are a delicious and often gluten-free alternative to durum wheat noodles. They’re really versatile and work well in stir-fries and salads, or tossed in a delicious sauce.

Ingredients

7 ounces (200 g) wide rice noodles
2 tablespoons sesame seeds

Vegan

Method

Cook the noodles according to the package instructions. Drain and rinse under cold running water. Drain again.
Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly, until golden brown. Set aside.
Finely chop the shallot, ginger, garlic, jalapeño, and cilantro. Mix together in a large bowl with the soy sauc