CHILI-CRUNCH BROCCOLI, SHIITAKE & CHOPPED VERMICELLI SALAD WITH PEANUTS & GINGER DRESSING!
Serves 4
20 mins prep
30 mins cook
50 mins total
Throwback to one of my faves-I can’t express to you how satisfying this one is—chopping the noodles creates perfect bites filled with uniform and flavor! This one recently went out in on of my weekly E-books (link in bio to sign up to have access!)
0 servings
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
1. Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside. 2. Combine sesame seeds, onion granules, pepper flakes, sugar and salt in a small bowl and mix. Add the broccoli and shiitake to the sheet pan with sesame oil, avocado oil, tamari soy sauce and the crunch mixture. Toss to combine and roast for 25-30 minutes, tossing a few times. 3. Make the dressing. Add the sesame oil, avocado oil, rice vinegar, tamari soy sauce, sugar, ginger, garlic and red pepper flakes. Whisk to combine. 4. Add the noodles, cabbage, cilantro and peanuts to a large bowl and toss. Add the dressing and toss again. Next, add the roasted veggies and toss. 5. Top the salad with sesame seeds, scallions, cilantro and peanuts.
