Tools: 4-quart saucepan with lid, a fine mesh strainer, salad spinner, measuring spoons and cups, a large and a small mixing bowls
Author: Joyce @ Light Orange Bean
2ozdry glass noodles
8ozChinese spinachwell rinsed and cut to 4-inch long pieces
1cupshredded carrotsapproximately 3 oz
1tablespoonextra virgin olive oil
optional ½ teaspoon coconut sugar
1tablespoonsoy saucegluten-free if desired, use Coconut Aminos for soy-free version
2tablespoonsapple cider vinegar
½tablespoonchili oilsee note
In a saucepan, bring water to a boil. Add glass noodles. Reduce heat to a medium and boil the noodles for approximately 2 minutes. Add chopped spinach and shredded carrots into the saucepan and cook with the glass noodles for 1 additional minute or until the noodles are soft and cooked.
Drain and rinse spinach, carrots, and glass noodles with cold water. Transfer the spinach, carrots, and noodles into a salad spinner. Spin to remove excess water.
In a small mixing bowl, combine all dressing ingredients and mix well.
In a large mixing bowl, gently toss together the spinach, carrots, and glass noodles with dressing. Serve immediately.
For Homemade Chili Oil: http://lightorangebean.com/shaanxi-style-chili-oil/
Spinach Carrot and Glass Noodle Salad https://lightorangebean.com/spinach-carrot-glass-noodle-salad-3/