Asian Noodle Salad

Asian Noodle Salad

An Asian noodle salad is something easy to eat at work. You can prepare it in advance and bring a portion of it.

Watch the video here

You can find the recipe on the Food Network.

What Would I Change

I hate kale, so I’d toss that right out. I’d probably just leave out those kinds of greens and add in some broccoli slaw instead.

The interesting thing about rice and pasta is that when you cook and chill it, it changes the starches so your body processes it more easily. Still, I’d probably use 1/4 of the amount and use soba noodles. The rest would be zucchini noodles.

I may consider putting the sesame oil on top of my portion to better control the dressing.

I also wouldn’t use as much sugar. I’d look into agave or stevia. It depends upon your palette.

I’d leave out the peanuts. And I would add in some cooked shrimp or chicken breast for a complete meal.

Make Low Carb, Paleo, Keto

You’d need to change the dressing a bunch. Bragg’s Aminos or coconut amino acids. I’ve seen both in my regular supermarket, so you shouldn’t have to go to a health food store.

But you can use all the sesame oil.  Here’s a good recipe for sesame ginger dressing.

Make it Easier

You can buy pre-shredded vegetables. I live for them. I’d get shredded cabbage and carrot blends. Also, Trader Joe’s has broccoli slaw.  That would add great flavor and texture to this salad.

You can mix up the dressing in one container and all the veggies in another. Then in the morning, put some dressing in the bottom of a Mason jar, put the noodles on top of that, and then all the veggies on top of that. When it’s lunch time, shake it up and pour it out.  Keep a container of sesame seeds in your office so you can sprinkle them on top.  It’s lighter than the chopped peanuts.