ThrivingTalk

This gluten-free salad is great warm or cold and a snap to make. Eat it as a salad or roll it up in rice papers. All of these ingredients are pantry stable items if you choose to incorporate freeze-dried meats and vegetables. To find Thrive Life freeze-dried foods click HERE. To join my Facebook Group, Thrive Life with Karen, click HERE.

This recipe is easy to make even on a tiring evening, like the night I recorded this tutorial. Join me, the my tutorial video below, as I show you how easy it is to whip this up. I used the ingredients I have on hand and use my freeze-dried ingredients for the times I need too but even if all I have is pantry and freeze-dried ingredients, this recipe is fantastic. Try this recipe and let me know, in the comments at the bottom of this post, how it turns out for you. I’d love to see pictures too.

Thrive Life Shopping List: One Pantry-Sized Can of Grilled Seasoned Chicken, Onion Slices, Green Onion, Honey Crystals, Limeade Powder (seasonal).

Asian-Style Noodle Salad

Thrive Life

A quick and versatile gluten free salad. Enjoy it warm, cold, wrapped in rice paper or in lettuce leaves.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Salad

Servings 4 people

Equipment

• 1 Large Bowl
• 1 Small Bowl
• 1 Medium Pot

Ingredients

  

• 6.5 oz Thin Rice Noodles
• 2 cups Grilled Seasoned Chicken Freeze-dried
• 1/2 cup Onion Slices Freeze-dried
• 1/2 cup Green Onions Freeze-dried, chopped
• 2 tbsp Black Sesame Seeds
• 2 tbsp Cilantro Freeze-dried or fresh, chopped
• 1/3 cup Honey Crystals Dehydrated or liquid
• 1 1/2 tbsp Rice Vinegar
• 1 1/2 tbsp Sesame Oil
• 8 sheets Rice Paper optional

Seasoning Blend

• 3/4 tsp Ginger powdered or freshly grated
• 1 1/2 tsp Lime Powder or a dash of limeade powder from Thrive Life, or a splash of lime juice.

Grab from your Pantry

• 1/3 cup Low Sodium Soy Sauce or Tamari or Bragg's Liquid Aminos
• 3 tbsp Extra Virgin Olive Oil
• 8 leaves Lettuce optional

Instructions

 

• Step 1. In a medium pot, bring 8 cups of water to a boil. Add rice noodles and boil for 6-8 minutes or until tender. Strain, rinse with cold waters, ad set aside. While noodles are boiling, begin Step 2.
• Step 2. In a large bowl, combine grilled seasoned chicken, onion slices, green onions, sesame seeds, cilantro, and 1 3/4 cups of hot waters. Stir well to coat. Stir again after 5 minutes.
• Step 3. To make dressing, in a small bowl, combine 1 Tbsp of hot water and honey crystals. Microwave for 20 seconds and stir until crystals are dissolved. Add 1/3 cup of soy sauce, seasoning blend, a 1 1/2 Tbsp of rice vinegar, 1 1/2 Tbsp sesame oil and 3 Tbsp vegetable oil. Whisk until combined.
• Step 4. Add noodles and as much dressing as desired to chicken mixture and combine. Add any other seasonings to taste.
• Step 5. Serve chilled as a salad or warm as a noodle dish. You can also fold mixture into rice paper and added veggies for a spring roll (dip rice paper in warm water for 5 seconds, let sit for 1 minute, and then add noodles and roll) or serve in a lettuce cup.

Video

https://www.facebook.com/ThrivingTalk/videos/876397469686188

Notes

Nutritional Facts:

Calories: 300

Fat: 8g

Protein 14g

Sodium 910mg

For lower sodium, use less dressing.

Keyword asian, chicken, food, freeze-dried, gluten-free, pantry, recipe, rice noodles, salad

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