Noodle Bowls recipe

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Ingredients

1 (8 ounce) package dried cellophane (glass) noodles
1 cup peanuts
1 head heart of romaine lettuce, shredded
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 cup mung bean sprouts
1 cup cilantro leaves, chopped
1 cup fresh mint leaves, slivered
½ cup chopped green onions
½ cup soy sauce, or to taste
1 teaspoon wasabi paste, or to taste

Nutrition Info

483.3 calories
carbohydrate: 69.9 g
cholesterol: : -
fat: 18.7 g
fiber: 7.3 g
protein: 13.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1873.8 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.

  2. Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.

  3. Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

Recipe Yield

4 servings

Recipe Note

Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.

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