Glass Noodle Salad Bowls
Oct 04, 2024 10:06 AM
These Glass Noodle Salad Bowls are loaded with fresh vegetables, tofu, glass noodles, and a tangy sauce. Naturally gluten-free, the colorful bowls have plenty of nutrients and can be enjoyed for weekday lunches or family dinners!
Light and refreshing meals are a hit all summer long. That’s why I’m loving these Glass Noodle Salad Bowls! They’re full of fresh vegetables, are easy to customize, and don’t require a hot oven.
As a bonus, the bowls are naturally gluten and oil-free. They’re also inexpensive, flexible, and a great way to get your day’s worth of vegetables.
This recipe is an excellent choice for Sunday meal prep, family-friendly dinners, or as a quick and easy lunch. The fresh and tangy dressing fills every bite with flavor, and can easily be swapped with the savory peanut sauce.
Ingredients:
- 8 oz glass noodles can sub rice noodles
- 2 medium carrots shredded or chopped
- 1.5 cups lettuce (I like romaine) shredded
- 1 cucumber sliced
- 1.5 cups cabbage shredded
- 1 cup bean sprouts
- ¼ c cilantro leaves chopped
- Toppings: lime sliced avocado, jalapenos, peanuts
Grilled tofu steaks
- 1 tablespoon sesame oil (can sub olive oil)
- ¼ cup tamari or soy sauce (low sodium versions if needed)
- 3 tablespoon apple cider vinegar or rice vinegar
- 2 tbsp vegetable broth (or water)
- 2 cloves fresh garlic minced (or ½ teaspoon of garlic powder)
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- 14 oz extra firm tofu
Dressing/Sauce
- ¼ cup tamari or soy sauce if not gf
- ¼ cup vegetable broth
- 1 tablespoon rice vinegar can substitute apple cider vinegar
- 1.5 teaspoon maple syrup
- ½ teaspoon sriracha or other chili sauce
- 1 tablespoon fresh lime juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon powdered ginger
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
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