Cold Coconut Curry Gluten Free Noodle Salad
This cold version of your favorite coconut curry brings the best umami flavors together with snappy summer veggies in a satisfying light and flavorful vegan, gluten free bowl!
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Calories: 323kcal
Ingredients
- 16 ounces plain GF rice noodles cooked according to package directions OR 2 packs Fortune Gluten Free Rice Noodles with Coconut Curry Flavor Packets*
- 1/3 cup tahini
- 1 Tbs. liquid coconut aminos
- {OR gluten-free Tamari sauce}
- 1 Tbs. lime juice ½ - 1 juiced lime (double if not using noodles with flavor packets)
- ½ tsp. chili oil
- 1 Tbs. toasted sesame oil
- 1 Tbs. cumin if not using noodles with flavor packets
- 1-2 tsp. crushed red pepper optional
- ½ cup water
- 1 cup diced okra broccoli, 1 block firm tofu or other vegetables of choice
- 1 Tbs. toasted sesame oil
- 2 zucchini squash spiralized
- 1 large carrot grated
- ½ cucumber chopped
- 3 scallions chopped
- 1 bunch Enoki mushrooms or 1 cup other mushroom variety of choice
- 12 – 15 grape tomatoes sliced in half
- 4-6 baby eggplant sliced thin
- ½ cup diced cilantro
- 1/8 cup sesame seeds
- 6-8 baby corn
- ½ cup roasted unsalted peanuts, chopped (omit for nut-free)
Instructions
- If using dry rice noodles, prepare according to package directions, rinse and set aside. If using refrigerated rice noodles, soak in warm water to help loosen and separate the noodles. Let the flavor packets stand at room temperature while preparing the remainder of the sauce and vegetables. After 5 minutes, gently pull noodles apart and drain in a colander.
- Using a food processor, immersion blender or standard blender, pulse to combine tahini, liquid aminos, lime juice, chili oil, 1 tablespoon sesame oil, cumin, red pepper (if using) and water. Add two coconut curry flavor packets (if using) and pulse once more to fully integrate.
- Taste the sauce and add more chili oil if more heat is desired. (If the sauce is too spicy for your taste, add coconut or other milk by the tablespoon until it suits your taste.)
- Sauté okra or other vegetables of choice and/or firm tofu (cut into squares) in 1 tablespoon toasted sesame oil until lightly browned. Drain if necessary and set aside.
- In a large bowl, combine the spiralized zucchini, carrots, cucumber, scallions, mushrooms, tomatoes, eggplant and sautéed vegetables and/or tofu. Add drained rice noodles. Pour over the tahini coconut curry sauce and toss to coat all of the noodles and veggies. Stir in cilantro leaves and sesame seeds, if using.
- To serve, divide among bowls and garnish with baby corn and chopped peanuts sprinkled on top.
- Serves 6 as a main dish; 12 as a side salad.
Nutrition Facts
Cold Coconut Curry Gluten Free Noodle Salad
Serving Size
1
Amount per Serving
Calories
323
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Cholesterol
6
mg
2
%
Sodium
118
mg
5
%
Carbohydrates
50
g
17
%
Fiber
11
g
46
%
Sugar
13
g
14
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.