Deconstructed salad rolls are the perfect lunch or healthy dinner. Filled with loads of fresh vegetables, slurpy noodles, almond butter salad dressing, and a touch of spicy heat. This vegetarian recipe is ideal for meal prep, too, since it packs up easily for lunches all week. Looking for a heartier bite to eat? Add some Sticky-Sweet Grilled Chicken Skewers, Tofu Triangles, or thin slices of Secret Sauce Steak.
Prep Time:10 minutes Cook Time:25 minutes Total Time:35 minutes
8 ounces rice stir fry noodles 3 tablespoons almond butter 3 tablespoons vegetable oil 3 tablespoons maple syrup 2 tablespoons lime juice 1 tablespoon Kikkoman® Rice Vinegar 1 teaspoon Kikkoman® Sriracha Hot Chili Sauce 1 teaspoon kosher salt 2 teaspoons fresh ginger, grated 1 garlic clove, grated 2 cups carrots, julienned 2 cups cucumber, sliced 4 green onions, sliced 1 shallot, sliced 1 cup fresh cilantro 1 cup fresh mint 1 cup basil leaves 1 cup mixed baby greens ¼ cup roasted peanuts, crushed 1 red chili pepper, thinly sliced (optional)
Cook noodles according to the package directions and then rinse in cold water, drain, and set aside.
Whisk together almond butter, oil, maple syrup, lime juice, rice vinegar, sriracha, salt, ginger, and garlic together until as smooth as possible. Add water 1 teaspoon at a time if it seems too thick. It should be the consistency of salad dressing.
In a large bowl, toss the noodles with carrots, cucumber, green onions, shallots, cilantro, mint, and basil. Add ½ of the dressing and toss well to coat.
To serve, place a small handful of mixed greens in a bowl and then top with ¼ of the noodle mixture. Pour additional dressing over the top to taste and garnish with peanuts and chili, if desired.