SPICY GLASS NOODLES & MINCE SUMMER SALAD, Triple Duty, low cholesterol, high in complex carbs-

A light, beautifully spiced summer salad with an exotic twist...for vegans and carnivores

Dieter's Delight Salad of 'Glass' Noodles with Spicy plant or meat Mince.
Triple Duty: vegan or carnivore

This gorgeous spicy, sweet and refreshing salad - a cold version of the wonderful Thai Larb - is a real delight.  It's free of high-sugar simple carbs (see simple vs  complex carbs below), is full of crunchy vitamin-loaded veg and is incredibly versatile.  It's also, despite being light, satisfying.

The post features firm tofu (making it vegan) but chicken, pork or beef mince can also be used.  The green bean starch glass noodles can be replaced by egg noodles but will raise calorie levels. 

67 has given minimum and maximum amounts for those who are wary of/adore heat and also offers suggestions for alternates if your kitchen isn't stocked with some ingredients

Whatever your choice, the dish has minimal cooking; life will be easier if some steps are prepared the night before.

The salad is still fabulous the day after it's made or even the day after that so it could be worth your while to double the recipe.  It packs and travels well.  

Cost: £3'ish
Feeds: 2-3 as a main, double that for a side

Ingredients

Green Bean Vermicelli/glass noodles
 (Dieter's Delight)

   110-150gm/3.8-5.2 firm tofu, frozen & defrosted OR chicken, pork or beef mince

   1 medium packet green bean vermicelli (glass noodles) (see how to use your noodle/s)
   
   2 dried shiitake mushrooms, reconstituted in 3 tbsp boiling water (OR 5 good-sized regular mushrooms)
   1/2 red onion, in small dice
   1.5 spring onions, white & green

   1/4-1/2 tsp chilli flakes or small fresh chilli, membranes & seeds removed, chopped finely
   1/4-1/2 tsp siracha sauce or tabasco
   1-2 tbsp soft brown sugar
   1/3 tsp fish sauce OR the zest and juice of a lemon Or 3/4 tsp hoisin sauce
   clove garlic, grated
   1/2 tablespoon grated, peeled fresh ginger
   zest and juice of one lime (this is essential)
   1-2 lemongrass (optional)
   1-3tablespoon reduced salt soy sauce

   7 mint leaves (opt) 
   2 tbsp cilantro or parsley (opt)
   
   If not using above herbs, garnish with chopped parsley

  Handful: green beans or mange tout (strings removed)
               small cauliflower florets
               finely shredded red bell pepper
               grated raw carrot

Garnish: 
       generous handful roasted peanuts, oil and salt rubbed off, coarsely chopped 
       1 lime in 8 wedges

 Method:

1. If using tofu: squeeze excess liquid out of the tofu (it's easier if the tofu has been frozen & defrosted) with both hands  
2. Throw 3/4 of the squeezed tofu in a blender;  process roughly until tofu looks like mince (or rub tofu between hands). Tear the rest of the tofu into bite-sized pieces. Set aside. 
3. Prepare lemongrass if using: remove the bottom couple of fibrous inches (the bulb), peel off brown leaves, bash with a rolling pin until the fragrance is unmistakeable, slice thinly.
4. Fill med pan with water; bring to a boil; add green beans/mange tout and cauliflower.  Return to the boil; cook 2-3 mins or until al dente; using a slotted spoon or spider, transfer to a bowl of ice water.  Cool & drain. Set aside. 
5. The above steps can be prepared in advance
6. Place noodles in a med bowl, pour boiling water over; leave 5 mins. Drain, blanche in cold water; drain again.  Snip here and there with with scissors; this will make the noodles easier to eat
7. Retrieve dried mushrooms from soaking liquid; squeeze out most of liquid; remove stems.  Pour mushroom juice through a tea strainer lined with a bit of clean j-cloth; save.  (If using fresh mushrooms, measure out 1/3 cup stock or water) 
8. In a small bowl, mix chilli, hot sauce, sugar, fish sauce Or lemon juice & zest OR Hoisin sauce, garlic, ginger, lime zest & juice, reduced salt soy sauce and mushroom juice; set aside
9. Heat a wok or large frying pan over high heat
10. Coarsely chop onions & mushrooms; add with lemongrass to blender; pulse or roughly process 
11. When pan is smoking, add 1 tbsp peanut or other light veg oil; add onion, lemongrass & mushrooms to pan
12. Stir fry briskly 1-2 mins; scrape contents into the bowl with chilli & other seasoning; stir 
13. Return pan to heat; reduce to med high; add rest of oil, tip to coat surface
14. Add tofu or meat mince; leave for a min to brown (raw chicken or beef will need a few more minutes) then briskly move round to prevent sticking 
15. Add bowl of aromatics plus mint & cilantro leaves if using; stir fry 1 min until cooked or heated through
16. Stir veg and spicy mince into the noodles. 
17. Dust with chopped peanuts and herbs.
18. Refrigerate at least an hour before serving, alongside small bowls of reduced salt soy sauce, oyster sauce and hoisin sauce, plus a platter of washed and drained lettuce leaves.

Note:

Simple vs Complex Carbs

Simple carbs are sugars; they appear in fizzy drinks, baked goods and fruit juices and should be avoided.  Complex carbs are high in fibre and starch; they have more food value, are digested more slowly and include: fruit, vegetables, nuts, wholegrains and beans.

 Non-meat dishes on NavBar: Recipes II/Vegan...

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