Vegan Glass Noodle Bowls
These Glass Noodle Salad Bowls are brought to you by Mary Ellen of Nutritious Wellness Blog loaded with fresh vegetables, tofu, glass noodles, and a tangy sauce. Naturally gluten-free, the colorful bowls have plenty of nutrients and can be enjoyed for weekday lunches or family dinners!
Main Recipe (yields 4 servings):
▢ 8 oz glass noodles can sub rice noodles
▢ 2 medium carrots shredded or chopped
▢ 1.5 cups lettuce (I like romaine) shredded
▢ 1 cucumber sliced
▢ 1.5 cups cabbage shredded
▢ 1 cup bean sprouts
▢ ¼ c cilantro leaves chopped
▢ Toppings: lime sliced avocado, jalapenos, peanuts
Dressing/Sauce Recipe:
▢ ¼ cup tamari or soy sauce if not gf
▢ ¼ cup vegetable broth
▢ 1 tablespoon rice vinegar can substitute apple cider vinegar
▢ 1.5 teaspoon maple syrup
▢ ½ teaspoon sriracha or other chili sauce
▢ 1 tablespoon fresh lime juice
▢ ¼ teaspoon onion powder
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon powdered ginger
INSTRUCTIONS
Cook noodles according to package directions
While noodles are cooking make the dressing by adding all the dressing ingredients into a bowl and whisking until combined.
Assemble the bowls by adding the noodles, vegetables and tofu.
Pour the dressing over the ingredients and garnish with cilantro and other toppings of choice.
NOTES Tips: double recipe if you like a lot of dressing or to use some on another salad or veggies later on in the week. Make tofu ahead of time to cut down on prep time.
