• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    15 Mins

  • servings

    4

Ingredients

For the Asian Sesame Ginger Salad Dressing:

  • 3 tsps grated ginger
  • 2 tbsps dijon mustard
  • 4 tbsps coconut aminos
  • 2 tbsps rice vinegar
  • ½ cup extra virgin olive oil

For the Broccolini Noodle Salad:

  • 1-2 whole ripe avocados sliced
  • 1-2 bulbs scallions chopped
  • 4 slices crispy bacon (optional)
  • 1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles boiled
  • 1 lb. broccolini or broccoli
  • 6-8 oz sugar snap or snow peas
  • 3-4 whole soft warm boiled eggs

products used in the recipe

Organic Traditional Pad Thai Rice Noodles

  • 1

    For the Asian Sesame Ginger Salad Dressing: Combine grated ginger, dijon mustard, coconut aminos, and rice vinegar. Slowly pour-in olive oil while whisking at the same time until the dressing is well combined and creamy smooth

  • 2

    Store extra in a glass container in the fridge. Shake or stir before using. Try to finish in 2 weeks for best flavor.

  • 3

    For the Broccolini Noodle Salad: Bring a large pot of water to boil. Make ginger salad dressing. Set aside in one bowl. Slice avocados and chop scallions. Crisp up the bacon and prepare the noodles, if using.

  • 4

    Broccolini: Remove and discard the bottom third of the broccolini stems. Make another cut to separate the florets from the stems. For thicker stems, halve them in half lengthwise. Separate the stems from the florets. Rinse and set aside to drain.

  • 5

    Peas: Pinch the tip of each sugar snap pea and pull out the tough string that runs along its side. Rinse and set aside to drain.

  • 6

    Soft-Boiled Jammy Eggs: Once the water comes to boil, lower the heat to medium-low. Carefully add the eggs into hot simmering water. Cook uncovered for about 6.5 minutes. Use a wooden spoon to gently push around the eggs every few minutes to insure even cooking. Soak the eggs in cold water to stop cooking.

  • 7

    Blanch: Depends on the thickness of the broccolini stems, hot water blanch them for about 2 minutes, broccolini florets for 1-1.5 minutes, and sugar snap peas for 30 seconds to 1 minute. Soak them in cold water to stop cooking then set aside to drain. They should still be crisp and tender.

  • 8

    Serve: In a large salad serving bowl, combine all the ingredients and drizzle with ginger salad dressing. Toss well. Serve in room temperature or slightly chilled.

products used in the recipe

Organic Traditional Pad Thai Rice Noodles