Veggie Noodle Salad Recipe. An easy Vegetarian/Vegan Meal Idea. Nutritious recipes suitable for any day of the week
💬 Share your thoughts in the comments if you enjoyed preparing my simple vegan noodle salad recipe?
▶️ INGREDIENTS FOR VEGETABLE NOODLES:
👉 Components for the salad:
120g / 2 cups of Broccoli – Finely chopped
100g / 1 cup Red bell pepper – Thinly cut
100g / 1 cup Snap Peas – Diced
100g / 1 cup Carrots – Cut into thin strips
75g / 1 cup Green Onions – Sliced
15g / 1/2 cup Cilantro – Thinly shredded
👉 Cooking the Spaghetti Noodles:
225g Spaghetti Noodles (or your preferred noodles)
2+1/2 to 3 Liters of Boiling Water
Considerable salt (I used 1 teaspoon of pink Himalayan salt)
👉 **Creating Garlic-Infused Oil:
2 Tablespoons Olive Oil
1 Tablespoon / 12g Garlic – Finely minced
1/4 Teaspoon Chili Flakes or as per preference
1 Tablespoon / 10g White Sesame Seeds
👉 Dressing for the Salad:
**Garlic Oil (Refer to method for instructions)
1+1/2 Tablespoon Lime/Lemon Juice or as desired
2 Tablespoons Soy Sauce
1+1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Toasted Sesame Oil or to taste
▶️ PREPARATION:
Begin by prepping the veggies. Wash and chop the vegetables thoroughly, then refrigerate until needed.
✅ Cooking the Spaghetti Noodles:
Bring water to a boil and add 1 teaspoon of salt. Add the dry spaghetti noodles and cook them al-dente. Cook noodles 1-2 minutes less than required. I cooked spaghetti for 8 minutes. Drain and rinse the noodles with cold water to halt the cooking. Let them sit in a strainer to drain excess water while preparing other components.
✅ Making Garlic-Infused Oil:
Heat a small pan, add olive oil, minced garlic, and sauté for 4-5 seconds. THEN, LOWER THE HEAT TO THE MINIMUM to prevent burning. Add chili flakes, white sesame seeds, and cook for about 30 seconds or until fragrant. AVOID OVERCOOKING THE GARLIC, BUT ENSURE IT IS COOKED THROUGH. After cooking, promptly transfer garlic from the pan to a heatproof bowl. DO NOT LEAVE IT IN THE PAN TO AVOID BURNING CONTENTS. Let the garlic oil cool down.
👉 NOTE: BE CAUTIOUS TO AVOID BURNING THE GARLIC, AS IT CAN CAUSE A BITTER TASTE IN THE SALAD.
✅ Salad Dressing:
In a small jar, combine lime/lemon juice, soy sauce, maple syrup, and sesame oil. Secure the lid and shake well to mix.
✅ ASSEMBLING THE SALAD:
In a large bowl, combine vegetables, cooked spaghetti, salad dressing, garlic oil, and toss until the noodles and veggies are evenly coated. Serve at room temperature or chilled. Ideal for a light lunch or pair with preferred protein for dinner. Refrigerate any leftovers for up to 3 days.
▶️ HELPFUL TIPS:
👉 Undercook spaghetti noodles by 1-2 minutes. I cooked the noodles (al-dente) for 8 minutes.
👉 Each stove varies, SO ADJUST HEAT AND COOKING TIME AS NEEDED
👉 BE CAUTIOUS NOT TO OVERCOOK/BURN THE GARLIC, AS IT CAN IMPACT THE TASTE OF THE SALAD
👉 Immediately transfer garlic oil from the pan to a heatproof bowl once garlic is thoroughly cooked. AVOID LEAVING IN THE PAN TO PREVENT BURNING CONTENTS
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