• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    15 Mins

  • servings



Asian Sesame Ginger Salad Dressing

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

Broccolini Noodle Salad

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

  • 1

    Asian Sesame Ginger Salad Dressing: combine grated ginger, dijon mustard, coconut aminos, and rice vinegar. Slowly pour in olive oil while whisking until dressing is well combined and creamy smooth. Shake or stir before using. Store extra in a glass container in the fridge, use within 2 weeks for best flavor.

  • 2

    Broccolini Noodle Salad: slice avocados and chop scallions. Crisp the bacon and prepare noodles per directions on package. Rinse in cold water and set aside.

  • 3

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

  • 4

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

  • 5

    Soft-Boiled Jammy Eggs: bring water to a boil in a pan, then lower heat to medium-low. Carefully add eggs and cook, uncovered, for ~6½ mins. Soak eggs in cold water to stop cooking.

  • 6

    Blanch: depends on thickness of broccolini stems, blanch in hot water for ~2 mins, broccolini florets for 1-1½ minutes, and sugar snap peas for 30 seconds to 1 minute. Soak in cold water to stop cooking, then set aside to drain. They should still be crisp and tender.

  • 7

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

product used in the recipe

Organic Traditional Pad Thai Rice Noodles