Gluten-Free Crispy Noodle Salad
Mixed greens salad with bean sprouts, carrots, radishes, scallions, and red bell pepper tossed in a sweet and sour dressing made from plum or duck sauce, vinegar, and oil. Topped with crispy fried Chinese noodles for texture and crunch.
Ingredients
- 6 cups mixed baby greens
- 1 sack fresh bean sprouts
- 1 cup shredded carrot
- 3 radishes, sliced
- 2 scallions, chopped
- ½ red bell pepper, cut into thin strips
- 2 cups fried Chinese noodles, such as rice noodles, chow mein noodles or fried wontonscrispy chow mein noodles1:1
same texture and origin
- 2 tablespoons sweet plum saucehoisin sauce1:1
similar sweet-savory profile
- 2 tablespoons Chinese duck sauce
- 2 tablespoons cider vinegar
- 2 tablespoons white vinegar
- ⅓ cup canola oil
- ⅓ cup vegetable oil
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper, and half the fried noodles in a bowl.
- 2
Whisk plum or duck sauce with vinegar in a smaller bowl.
- 3
Stream in oil while whisking until combined.
- 4
Dress salad and toss with salt and pepper to taste.
- 5
Serve salad with remaining crispy noodles as garnish.
Tips
Add crispy noodles just before serving to prevent them from softening.
Make dressing ahead and dress salad shortly before serving to keep greens crisp.
Good to Know
Keep dressed and undressed components separate. Salad greens in sealed container up to 3 days. Fried noodles in airtight container up to 5 days. Dressing in sealed jar up to 1 week.
Prepare greens, vegetables, and dressing up to 1 day ahead. Assemble and dress salad just before serving.
Serve immediately after dressing to maintain crispy texture of both greens and noodles.
Common Mistakes
Dress salad too far in advance to avoid soggy greens.
Mix crispy noodles into salad before serving to avoid them absorbing moisture and losing crunch.
Substitutions
same texture and origin