Lemongrass Vegetable Noodle Salad
Lemongrass vegetable noodle salad is one of those take anywhere, eat at any temperature, perfect on-the-go meals. Carrots, edamame, peppers and green onions and bean sprouts mixed with noodles and a delicious lemongrass dressing.
Ingredients
For the dressing:
- 4 lemongrass stalks tough outer layers removed and chopped
- ½ small red chili pepper
- 1 garlic clove peeled chopped
- 1 tablespoon fresh ginger chopped
- ½ cup (118 ml) soy sauce
- ½ cup (118 ml )water
- 1 teaspoon sesame oil
- ⅓ cup (78 ml) vegetable oil
- 1 tablespoon honey
For the noodle salad:
- ¾ pound (340 grams) Asian noodles
- 2 bell peppers seeds removed and sliced
- 2 cups (150 grams) carrots, shredded
- 1 cup (90 grams) bean sprouts
- 1 cup (155 grams) shelled edamame
- 4 spring onions chopped
- ½ cup (75 grams) roasted peanuts
- Chopped cilantro for garnish
Instructions
Make the dressing:
- Add all ingredients to a blender, blend until smooth. Set aside.
Make the noodle salad:
- Bring a large pan of water to a boil. Add the noodles and cook according to package directions.
- Drain and transfer the noodles to a large bowl. Toss with half of the dressing.
- Add the peppers, carrots, bean sprouts, edamame, onions, and peanuts and toss to combine.
- Add the remaining dressing and toss again until evenly coated.
- Serve garnished with cilantro.
Video
Notes
Nutrition
Serving: 4ounces | Calories: 442kcal | Carbohydrates: 78g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 25g | Sodium: 887mg | Fiber: 9g | Sugar: 13g