TRIPLE DUTY SPICY GLASS NOODLE SALAD, low carb, low fat

 These spicy low-carb noodles pack such a punch you won't care it's vegan...

Gorgeously savoury Garlic & Ginger 'Glass' Noodles, low-carb 
 '...really fresh, bright taste.' Taster

This is not quite one-bowl but near enough in terms of ease of preparation.  Spicy Glass Noodle Salad with ginger and garlic are a snazzy and satisfying  dinner or packed lunch.   

What makes it low-carb are the transparent noodles which are made from green bean starch. (Conventional noodles will also work.)  The things that make the noodles so sassy are the delicate crunch and texture of water chestnuts and bamboo shoots.  And don't forget the rainbow of raw veg.   

It's perfect for the carb-phobic but also really fabulous for the noodle lover.  Vegans will love it but so will everyone else.

Cost:  £2.50
Feeds: 3-4

Ingred:
   114gm/4oz glass noodles, made of green bean starch  

   6 tbsp spring onions, white & green, finely chopped
   
   30g/1oz drained tinned water chestnuts, in fine matchsticks
   30g/1oz drained tinned bamboo shoots, in fine matchsticks
   30g/1oz finely sliced red bell pepper
   1/4 cup defrosted frozen peas

    generous handful salted roasted peanuts, coarsely chopped (if using store-bought, rub roughly with paper serviettes to remove smoky of the oil and salt)

   pinch or two chilli flakes, to taste (opt)

 Dressing:   1 tsp toasted sesame oil, 2 tablespoons(tbsp) peanut butter (or tahini), 1 1/2 tbsp jasmine tea, 1 1/2 tbsp reduced salt soy sauce,  1 1/2 tbsp red wine vinegar;   1 1/2-2 tbsp sugar or honey or maple syrup;   1 1/2 tbsp peanut or other light veg oil;   2 med cloves peeled garlic   30g/1oz peeled fresh ginger;   juice of half an orange

Method:

1. Place noodles in a deep bowl; cover in very hot or boiling water 5 mins; drain and rinse in cold water.  Use a pair of scissors to cut the noodles in 2-3 places. It's apparently bad luck to cut noodles but the kitchen gods will probably forgive westerners.  Shorter pieces of noodle will be easier to mix, serve & eat.  
2. Mix in a teaspoon of sesame oil to stop noodles sticking  
3. Combine dressing ingred in a smoothie maker or processor; blitz till smooth; taste for seasoning
4. Pour over noodles; toss to distribute
5. Reserve a few water chestnuts, bamboo shoots, bell pepper, peas, green onions & peanuts for garnish; stir in the rest, distributing evenly
6. Lightly season with pepper & salt
7. Arrange veg & nuts prettily on top

Comments:

'...a really fresh and bright taste; the peanuts and other crunchy bits give added interest.  It's a whole group of flavours I'm not used to that works wonderfully.  Thank you for broadening my taste experience.'  Political Agent

Tips:

• Add cubes of smoked tofu, cooked chicken or other meat or an omelette sliced in shreds for more protein  
• This is quite spicy & pungent and may not appeal to children; for kids, 67 recommends quick and easy Unfried Rice, without the egg for vegans

                 More vegan dishes on Nav Bar/Recipes II...

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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.