Plant Based Protein Noodles
INSTRUCTIONS
- Place all the ingredients for the dressing in a large blender and puree until smooth.
- Set dressing aside for later use.
- Place noodles in boiling water and heat for 30 seconds.
- Remove from water and rinse under cold water to cool.
- Place noodles in colander and strain excess water.
- In a large bowl tossed together the cooled noodles, mango, bell pepper, carrot, cucumber, cashews and coconut. Mix until evenly incorporated.
- Add the dressing, herbs and arugula and continue to mix until everything is coated.
- Serve right away or store in the fridge for later use.
| INGREDIENTS | |
| 1 lb | JSL Plant Based Protein Yakisoba Noodles |
| 8 oz | Mango, IQF |
| 1 | cup bell peppers, red – thinly sliced |
| 1 | cup carrots – thinly sliced |
| 1 | cup cucumbers – 1/8” half moons |
| 1 | radishes, Sliced – 1/8” |
| 1 | cup arugula |
| 1/2 | cup – cilantro leaves – rough chop |
| 2/3 | cup – basil leaves – rough chop |
| 2/3 | cup – mint leaves – rough chop |
| coconut, shredded – toasted | |
| cashews, roasted |
| DRESSING | |
| 1 1/2 | tablespoon – chili garlic sauce |
| 1 1/2 | tablespoon – ginger, minced |
| 1 | cup carrots – thinly sliced |
| 1 | cup cucumbers – 1/8” half moons |
| 1 | radishes, Sliced – 1/8” |
| 1 | cup arugula |
| 1/2 | cup – cilantro leaves – rough chop |
| 2/3 | cup – basil leaves – rough chop |
| 2/3 | cup – mint leaves – rough chop |
