Vegan Asian Noodle Salad

Vegan Asian Noodle Salad

Ingredients:

• 1 package of Edward & Sons Organic Rice Vermicelli

• 1/2 cup chopped green onions

• 3 cups chopped veggies of choice (bell peppers, carrots, cabbage……)

• 1/2 cup chopped cilantro (optional)

• 1–2 Tbsp sesame seeds (optional)

For the Sesame Dressing:

• 1/4 cup tamari or soy sauce

• 1 Tbsp maple syrup, agave or honey (if not vegan)

• 1 Tbsp toasted sesame oil

• 1 Tbsp rice vinegar

• 1 tsp minced garlic

• 1 tsp grated ginger root or ginger powder

• 1–2 Tbsp of sesame seeds, divided (optional)

• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Prepare the dressing. Whisk together all ingredients in a large mixing bowl. Set aside.

2. Prepare the noodles as directed on the package. Once the noodles are cooked, rinse and drain well in a colander.

3. Add the noodles to the bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10–15 minutes) before adding the vegetables.

4. Add the cilantro and 1 Tbsp of sesame seeds (if using) and toss to combine.

5. Cover and refrigerate for at least 1 hour or up to 8 hours before serving.

6. When serving, sprinkle more sesame seeds on top.