Meal prepping is a great way to save time and eat healthy. It’s especially convenient if you don’t have time to pack a lunch. Today, Hillori Hansen is showing us how to make her delicious and easy Szechuan Noodle Salad, perfect for meal prepping. Here’s what you’ll need:
Dressing:
– 1 tsp spicy mustard or sriracha
– 3 Tbsp. Rice Vinegar
– 2 Tbsp. Tamari or soy sauce
– 3 Tbsp. coconut aminos or honey for sweetness
– 2 tsp toasted sesame oil, plus extra for the noodles
– 2 Tbsp. avocado oil
– 1 clove garlic, minced
– 1-inch piece of fresh ginger, minced
– ¼ – 1 tsp red chili flake (more or less depending on how spicy you like)
Salad:
– ½ head of green cabbage, chopped (about 4 – 5 cups)
– 2 cups tatsoi, mustard green, or arugula lettuce (or a combination)
– 2 carrots, shredded
– 2 green onion, chopped
– 1 cup red bell pepper, chopped
– 1 cup cucumber, chopped
– ¼ cup cilantro or mint, chopped
– Brown Rice Noodle (I use either Lotus Food Ramen or Annie Chun’s Pad Thai)
– ½ cup slivered almonds or your favorite nut, toasted
Directions:
1. In a small dish, whisk together the salad ingredients until well combined. Set aside.
2. Cook your noodles according to package instructions and when al dente, run them under cool water.
3. Add a drizzle of sesame oil to the noodles and mix.
4. In a large bowl, combine the salad ingredients and noodles.
5. Drizzle over your dressing. Serve.
You can also add shrimp or steak to make it a complete meal. For meal prepping, grab 3-quart size mason jars. Add dressing to the bottom of the jar and layer in your noodles, salad ingredients, then protein and nuts. Shake it up and serve on a plate or eat right out of the jar! For more delicious recipes, visit Hillori Hansen’s Instagram @blissful.bites.by.hillori.
