Vegan Taiwanese Rice Noodle Salad with Peanut Dressing

Ingredients

• about 225 g Rice Noodles
• 1 cup Shredded Carrots
• 1 cup Shredded Cucumber
• 1 cup Bean Sprouts
• 1/4 cup Chopped Cilantro
• 1/4 cup Chopped Peanuts
• 1/4 cup Peanut Butter
• 2 tbsp Rice Vinegar
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Maple Syrup
• 1 tsp Sesame Oil
• 1 clove Garlic
• 2-3 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large heavy-bottomed pot with at least 4 quarts (4000 ml) of water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 225 g Rice Noodles to the boiling water and cook for 8-10 minutes, stirring occasionally to prevent sticking. The noodles are done when they are tender but still have a slight chew.
2. 2Immediately drain the cooked about 225 g Rice Noodles into a colander. Rinse the noodles thoroughly with cold running water for 1-2 minutes to stop the cooking process and remove excess starch, then set aside to drain completely.
3. 3While the noodles are cooking or draining, prepare the peanut dressing. Peel and finely mince the 1 clove Garlic. In a medium bowl, combine the 1/4 cup Peanut Butter, 2 tbsp Rice Vinegar, 2 tbsp Soy Sauce (Gluten-Free Tamari), 1 tbsp Maple Syrup, 1 tsp Sesame Oil, the minced 1 clove Garlic, and 2 tbsp Water.
4. 4Whisk the ingredients in the medium bowl vigorously until the dressing is smooth and well combined. If the dressing is too thick to pour easily, add the remaining 1 tbsp Water, one tablespoon at a time, whisking after each addition, until it reaches a smooth, pourable consistency.
5. 5In a large mixing bowl, combine the cooled about 225 g Rice Noodles, 1 cup Shredded Carrots, 1 cup Shredded Cucumber, 1 cup Bean Sprouts, and 1/4 cup Chopped Cilantro.
6. 6Pour the prepared peanut dressing over the ingredients in the large mixing bowl. Gently toss everything together using tongs or two large spoons until the noodles and vegetables are evenly coated with the dressing.
7. 7Divide the dressed salad evenly among four serving bowls. Sprinkle approximately 1 tablespoon of the 1/4 cup Chopped Peanuts over each serving as a garnish.
8. 8Serve the Vegan Taiwanese Rice Noodle Salad immediately. Alternatively, cover the serving bowls with plastic wrap and chill them in the refrigerator for at least 30 minutes before serving, which allows the flavors to meld.

Substitutions

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