Cold Asian Noodle Salad

This is a recipe that I make in all of my kids cooking classes but also make for my meal prep clients. EVERYONE loves it! It’s super easy, ingredients you probably already have on hand and great source of protein and vitamin and minerals. This is also a great recipe to make with your kids. Teach them math while measuring the ingredients, work on their final motor skills with chopping and mixing or just talk about the benefits of protein and how it helps to build strong muscles! Cooking with your kids is not only great for family bonding but it teaches them skills that will last them their lifetime.  The recipe is vegan and gluten free and the best part is you can use whatever veggies you and your family like best! I like to make it cold but you can also cook all the veggies and serve hot! This salad is also a great dish for summer picnics and family gatherings, its sure to be a crowd pleaser!

Ingredients:

For the Salad

  • Chickpea or lentil pasta

  • Broccoli

  • Bell peppers

  • Snap peas

  • *additional veggies of choice: Such as carrots, zucchini, spinach, etc

  • Optional: Sesame seeds

For the dressing:

  • 1/4 cup reduced sodium soy sauce (or Coconut Aminos)

  • 2 tablespoons brown sugar or honey

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon rice wine vinegar

  • 1 clove garlic, minced

Directions:

Make the dressing:

  • In a bowl add all Ingredients and mix until all combined.

Make the noodle salad

  • Cook pasta according to package instructions

  • Transfer pasta to a large bowl

  • Chop up veggies and add to pasta

  • Pour dressing over the pasta salad and mix until all combined

  • Top with sesame seeds and ENJOY!

Robin Goldberg