🍜🥗15-Minute Glass Noodle Salad by

🍜🥗15-Minute Glass Noodle Salad by (Yum Woon Sen) Serve warm or chilled. Perfect for meal prep as tastes better each day! Refrigerate up to 4 days. 🍒🥬🌱 Get "The Complete High Protein Cookbook - 125+ Mouthwatering High Protein Recipes" LINK IN BIO 🔗 . . ✅Serves 3 to 4 ✅Ingredients: 150 grams potato starch noodles (or vermicelli noodles) 2 medium carrots, julienned 1 large red bell pepper, thinly sliced 1 cup frozen shelled edamame, thawed 3 scallions, chopped, white and light green parts only ¾ cup chopped peanuts ¾ cup chopped cilantro 1 tablespoon toasted sesame seeds  ✅For the dressing: 3 ½ tablespoons tamari or soy sauce, plus more to taste 1 tablespoon maple syrup Zest of one-half lime Juice of 1 medium lime, plus more to taste 1-inch knob ginger, grated 1 small red chili pepper, minced 1 ½ tablespoons toasted sesame oil 1 tablespoon sesame oil ✅Cook the noodles according to the directions on the packet. Transfer them to a large bowl and cut them into smaller pieces using kitchen shears. Set aside. ✅Add the tamari, maple syrup, lime zest and juice, ginger, and red chili pepper to a small bowl, or a jar with a lid. Mix well to combine. Add the toasted sesame oil, and sesame oil and whisk or shake well. ✅Transfer the carrots, bell pepper, edamame, scallions, peanuts, cilantro, and sesame seeds to the bowl with the noodles. Add the dressing. Mix until fully incorporated. ✅Serve warm or chilled.

Great

% Daily Values based on a 2,000 calorie diet