Burmese Noodle Salad

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Burmese Noodle Salad

Burmese Noodle Salad recipe

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A delicious noodle salad chock full of veggies and dressed with a flavorful peanut sauce.

Ingredients

Sauce
 2 tablespoons brown sugar
 1 tablespoon mushroom seasoning
 6 tablespoons peanut sauce
 1 cup tamarind sauce
 2 tablespoons chili oil
 4 tablespoons fried shallots
 1 tablespoon salt
 1 tablespoon water
Salad
 1 cup cooked wheat or rice noodles of choice
 ½ cup shredded cabbage
 ½ cup shredded carrots
 ¼ cup thinly sliced onions
 2 tablespoons chopped cilantro
 Handful of bean sprouts
 Fried shallots for garnish

Instructions

Sauce
1

Combine all ingredients in a mixing bowl. Mix well, add more chili oil for extra spice. Set aside. (The sauce can be kept
in the fridge up to 7 days.)

Salad
2

Prepare noodles of choice per package instructions. Place drained noodles in a serving bowl.

3

Pour 2 to 3 tablespoons of sauce over noodles, add more sauce as needed. Mix in the vegetables.

4

Garnish with fried shallots. Enjoy!

Serves 2

Note: For a gluten-free option use gluten-free peanut sauce and rice noodles.

A perfect time to try our delicious Thai Peanut Dressing. (link) Adjust seasonings and sweetener no matter which peanut sauce you use because of the added ingredients to make the sauce for this recipe.

Tamarind is available in Asian and Indian Grocery Stores or online.

Mun Wong, owner of Alice & Friends Vegan Kitchen in Chicago , and Chef Ruby Thor gave us this delicious plant-based adaptation of a prized family recipe.

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Ingredients

Sauce
 2 tablespoons brown sugar
 1 tablespoon mushroom seasoning
 6 tablespoons peanut sauce
 1 cup tamarind sauce
 2 tablespoons chili oil
 4 tablespoons fried shallots
 1 tablespoon salt
 1 tablespoon water
Salad
 1 cup cooked wheat or rice noodles of choice
 ½ cup shredded cabbage
 ½ cup shredded carrots
 ¼ cup thinly sliced onions
 2 tablespoons chopped cilantro
 Handful of bean sprouts
 Fried shallots for garnish

Directions

Sauce
1

Combine all ingredients in a mixing bowl. Mix well, add more chili oil for extra spice. Set aside. (The sauce can be kept
in the fridge up to 7 days.)

Salad
2

Prepare noodles of choice per package instructions. Place drained noodles in a serving bowl.

3

Pour 2 to 3 tablespoons of sauce over noodles, add more sauce as needed. Mix in the vegetables.

4

Garnish with fried shallots. Enjoy!

Serves 2

Note: For a gluten-free option use gluten-free peanut sauce and rice noodles.

A perfect time to try our delicious Thai Peanut Dressing. (link) Adjust seasonings and sweetener no matter which peanut sauce you use because of the added ingredients to make the sauce for this recipe.

Tamarind is available in Asian and Indian Grocery Stores or online.

Mun Wong, owner of Alice & Friends Vegan Kitchen in Chicago , and Chef Ruby Thor gave us this delicious plant-based adaptation of a prized family recipe.

Burmese Noodle Salad
IngredientsDirections