Inspired by a Chinese takeout favorite, this plant-based noodle salad has tons of veggies, tender rice noodles, and crispy egg roll wrapper strips, too.
Ingredients
- 5 egg roll wrappers
- Cooking spray
- ½ (8.8 oz) box thin rice noodles
- 1 (10 oz) Nature's Promise ® Organic Vegetable Slaw
- 1 cup fresh bean sprouts
- 1 cup shelled edamame
- ⅓ cup chopped green onions
- ½ cup sesame-ginger dressing
Steps
- Preheat oven to 375°F. Line a baking sheet with parchment. Cut the egg roll wrappers into ½-inch strips and place on prepared baking sheet. Season with salt and pepper. Spray tops of strips with the cooking spray. Bake 8–12 min., until strips are golden brown.
- Meanwhile, bring a medium pot of salted water to a boil on high. Cook the noodles according to package directions. Drain noodles and rinse with cold water to cool. Drain very well. In a large bowl, combine noodles, vegetable slaw, bean sprouts, edamame, and green onions. Season with salt and pepper. Toss with the dressing. Top with egg roll strips.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
Tags
- Dairy Free
- Nut Free
- quick
- vegetarian
- Vegan
- 30 Minute
- July August 2024
- plant based
- fast
- Guiding Stars
- Thirty Minutes
- Egg Free