Ensalada picante de fideos y langostinos de inspiración asiática

Ingredientes

• SUB: chicken breast; tofu; mushrooms
• 1/4 cup olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup oyster sauce
• 1/4 cup low sodium soy sauce
• 3 tablespoons Sriracha (or hot sauce of your choice)
• 2 tablespoons rice vinegar or apple cider vinegar (OR juice from 1 lime)
• 1 1/2 tablespoons fresh minced garlic
• 1 1/2 tablespoons fresh ginger
• 2 teaspoons coconut sugar (OPTIONAL)
• 1/2 medium (~3 cups) green cabbage, chopped & shredded
• 1/2 medium (~3 cups) red/purple cabbage, chopped & shredded
• 1 large red bell pepper, sliced
• 1 medium cucumber, chopped
• 1 cup matchstick or shredded carrot
• 8 oz water chestnuts, drained
• 8 oz (227g) sugar snap peas
• 3 green onions, finely chopped
• 60z COOKED noodles (I used rice & corn gluten free spaghetti)
• sesame seeds and/or peanuts (BE SURE to account for the macronutrients if you use)
• green onion
• lime or clementine

Preparación

1. 1

   Set a nonstick skillet on high heat. Once hot, spray with oil then add the shrimp. Cook until the outside is seared and the shrimp is cooked through, about 6 to 8 minutes. Set aside.

2. 2

   Mix together the ingredients for the vinaigrette in a bowl or jar. Season to taste with lime juice, soy, ginger or garlic.

3. 3

   In a large bowl, toss together the ingredients for the salad and ensure everything is well mixed. Then add the shrimp – or your choice of protein – and mix.

4. 4

   For meal time, add the vinaigrette to the salad and toss together. Garnish and enjoy! NOTE: If doing this for meal prep, divide the salad into however many servings you prefer and store the vinaigrette separate and mix at meal time.

5. 5

   And the plant-based option with mushrooms… Enjoy the spicy Asian Noodle Salad!