Frugal Gluten Free Recipe: Rice Noodle Salad with Sesame Dressing
This salad is so versatile. You can substitute any of the protein with either chicken, beef, or pork. You can also use any vegetable you have in your refrigerator. If you want to make it vegetarian, you can substitute the meat protein with tofu that was pan fried in a little oil. This recipe is completely gluten free.
Recipe can easily be doubled or tripled.
Prep Time: 20 minutes
Cook Time: 15
1 package of 10oz or more of dry rice noodles
for vegetable, either
½ head of chopped lettuce,
8oz of blanched spinach
8oz of blanched, chopped, Chinese greens
2 medium sliced squash or zucchini and ½ sliced red pepper (whatever vegetables you like.)
1 finely chopped spring onion or scallion (including the green part)
1 cup of either roasted chicken, cooked sliced beef or pork, or ½ package of firm tofu
1/8 cup of toasted sesame seeds
Note: you can buy sesame seeds already toasted. If you cannot find toasted sesame you may toast sesame in a pan for a minute or two over medium heat. Watch carefully otherwise sesame seeds will burn
Mix in a bowl and set aside
¼ cup of either vegetable or canola oil
2 tablespoon of sugar
3 tablespoons of either regular or rice vinegar
2 tablespoons of regular, lite or gluten free soy sauce
1 tablespoon of Chinese sesame oil (if you like some heat, substitute 1 tablespoon of Chinese sesame oil with sesame oil with chili pepper.)
Cook rice noodle according to directions. (In boiling water cook noodles for 5-8 minutes until desired doneness.) Rinse with warm water and set aside.
Blanch all vegetables for a minute in lightly salted boiling and then rinse under cold water to stop the cooking process.
In a large bowl combined noodles, vegetables and protein. Pour dressing and gently toss until ingredients are coated. Top with sesame seeds.