SPICY SESAME NOODLE SALAD, Vegan, gluten-free, healthier, frugal, easy, make-ahead, portable

Tired of the same old, same old pasta salads?  This one will knock your socks off

Vegan Spicy Sesame Noodles offers heat and lightness

'Good levels of spice without burning. I'm not normally a fan of raw veg but the thin, tiny pieces of veg mixed into the noodles really made the dish!' 50+Taster

2/8/16

Spicy Sesame Noodles is a sassy, healthy salad that doesn't stint on taste or texture.  The 'thread' or 'glass' noodles are made from low-cal green bean starch, which accounts for their translucent quality and springy texture.  Dieters will love this. 

The salad is easily made and can be prepared the day before.   

The noodles can be eaten as is or with veggie, carnivore or piscatarian protein on the side. It's a salad for all appetites. And frugal! And vegan!   

The salt-phobic should stick to 25-35% reduced-salt soy sauce (Amoy or Pearl River Bridge).

Cost: low but rises with additions
Feeds: 3-4

Ingred:
   8oz/226gm cooked weight green bean starch 'glass' noodles (3 small packets)

Green Bean Starch Chinese Noodles    

   1tbsp sesame oil
   2 tbsp soy sauce, pref reduced-salt
   1.5 tbsp dry sherry or white wine or grape juice
   1 tbsp tahini
   2 tbsp peanut butter, pref crunchy 
   1 tsp light brown sugar
   1 tbsp finely grated ginger
   2 tbsp finely grated garlic
   1-2 tsp chilli flakes OR small chilli, deseeded and finely diced
    4 oz/110gm roasted unsalted peanuts OR packaged peanuts, rubbed with a paper napkin to reduce salt & oil (opt)

Garnishes 
Any or all of: spring onion, grated carrot, cucumber sticks, beans sprouts, thinly sliced mange tout & radishes 

Method:

1. Put noodles in a deep bowl; cover with very hot or boiling water; leave 5 mins; drain
2. If you like, cut noodles to make them more manageable; sprinkle with a little sesame oil
3. Mix the rest of the sesame oil, soy sauce, sherry/wine/grape juice, tahini, peanut butter, sugar, ginger, garlic & chillis until thoroughly combined
4. Pour over noodles and toss
5. Refrigerate a few hours or overnight 
6. Garnish with peanuts
7. Serve with bowls of raw veg or with spiced barbecued meat

Tip:

• Egg noodles can be used but thinner strands are better than thicker
• to raise the dish to the next level, use fresh noodles from the chiller section of Chinese supermarkets
• if you liked this, you will also like frugal Garlic & Ginger Noodles
• this dish goes extremely well with Korean-style Seared Beef 

For more noodle types, see How to...use your Noodle/s

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.