Garden Greens with Asian Dressing and Crispy Bean Thread Noodles
Gluten free cooks need great recipes in every category including entertaining. These Garden Greens with Asian Dressing is a salad I make for any Asian inspired meal. Deep frying the crispy bean thread noodles is worth the effort.
Print
Pin
Servings: 6 people
Ingredients
SALAD
- 4 cups mixed greens
- ¼ red bell pepper, slivered
- ¼ yellow bell pepper, slivered
- 3 thinly sliced radishes
- ¼ cup chopped fresh parsley (optional)
- ¼ cup slivered green onions or chives
- 1 cup bean thread noodles* deep fried
DRESSING
- 2 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon gluten free soy sauce
- 1 teaspoon gluten free hoisin sauce
- ½ teaspoon dry mustard
- ½ teaspoon sugar
- 2 teaspoon finely minced fresh ginger
- ½ teaspoon finely minced garlic
- 1 tablespoon minced green onion
Instructions
MAKE ASIAN DRESSING
- Combine all dressing ingredients in a jar and shake vigorously. Set aside.
FRY BEAN THREAD NOODLES
- Heat oil in a frying pan, wok or deep fryer. It is hot enough when the end of a single noodle puffs up immediately, about 350°F.
- Drop a small handful of noodles into the oil. As soon as they puff up immediately turn the whole pile over using tongs. Listen for the remaining noodles to puff up then remove immediately. Transfer to a plate lined with paper towel.
- Repeat with remaining noodles. When cool the fried noodles can be stored in an airtight container for 1 week.
MAKE SALAD
- Combine salad greens and vegetables in a large bowl.
- Shake dressing, add to greens and toss.
- Divide greens onto 6 plates.
- Finish each salad with crispy fried noodles. Serve immediately.
Notes
*Substitute thin rice vermicelli noodles for bean thread noodles. They are not as bright white but when they are all you have they're perfect!
Garnish with edible flowers when available.