Rainbow Glass Noodle Salad with Sesame Ginger Dressing
This glass noodle salad is light and fresh, but super filling. Add a poached egg, sauteed shrimp, or grilled chicken if you need a kick of protein. Be sure to cook the glass noodles all the way through, and then rinse them in cool water to stop the cooking process and prevent them from gumming up. Equally delicious warm or cold, this salad is a terrific recipe for paleo meal prep.
Bring 3-4 quarts of water to a boil in a 6-quart dutch oven or large soup pot. Add the sweet potato glass noodles, breaking in half if desired. Do not salt. Gently stir after one minute to break apart the noodles. Continue boiling for an additional 5-6 minutes until the noodles are bite tender.
Remove from heat, then immediately strain the noodles and run them under cool running water to stop the cooking process. Stake to release as much water as possible, then return the noodles back to the hot pot, where the heat will help any residual water evaporate.
While the noodles are cooking, prepare the sesame ginger dressing. Place all ingredients into a blender or food processor and blend until smooth. Taste for seasoning and adjust the sweetness (honey), acidity (vinegar), or umami (coconut aminos) to preference.
Add half the dressing to the noodles and toss thoroughly. Add the vegetables, sesame seeds, and remaining dressing to the noddles in stages, tossing after each addition until all ingredients are evenly distributed.
Portion the noodles into bowls. Top with a poached egg, flaked salmon, sauteed shrimp, or grilled chicken if desired and sprinkle with sesame seeds. Serve immediately. Alternatively, portion into meal prep containers and store in the fridge for up to 5 days.