Asian Noodle Salad with PVT and Sesame Seeds
I absolutely fell in love with this recipe! The flavours and textures are amazing!
I tried to recreate the minced pork often found in Asian dishes using Grounded‘s PVT, and I’m thrilled with the result!
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- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Servings: 4 to 6
Ingredients
Sesame Vinaigrette
- 1 tablespoons (15 ml) grated fresh ginger
- 1 clove of garlic, minced
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) maple syrup or honey
- 1 tablespoon (15 ml) toasted sesame oil
- 2 tablespoons (30 ml) vegetable oil of your choice
"Minced Pork"
- 1 tablespoon (30 ml) vegetable oil
- 1 clove of garlic, minced
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sambal oelek or sriracha (or less to taste)
- 1 cup (250 ml) vegetable broth or water
- 1 1/2 cups (60 g) Grounded PVT OG
Kale Salad
- 250 g of rice noodles
- 1 English cucumber, thinly sliced
- 2/3 cup (30 g) fresh mint leaves
- 3 tablespoons (45 ml) toasted sesame seeds
- 2 clementine segments (optional)
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Preparation
Sesame Vinaigrette
- Put all the ingredients for the dressing in a bowl and whisk until smooth.
"Minced Pork"
- Heat the oil in a non-stick skillet over a medium heat and cook the garlic for one minute, stirring constantly. Add the soy sauce, sambal oelek, water and salt, stirring lightly. Add the PVT and stir well to ensure it is fully coated in the sauce. Cook for 5 minutes, stirring a few times. The mixture should become slightly crispy.
Kale Salad
- Cook the pasta in a pot of boiling salted water according to the package instructions. Rinse with cold water and drain thoroughly.
- In a large salad bowl, toss the pasta with the remaining salad ingredients and dressing. Serve with chopped ‘pork’!
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