Beyond Meat Noodle Salad

This recipe was created by Chef Andrew Urbanetti at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 8
Serving Size: 1 cup

Ingredients

1 package Rice noodles
2 tablespoons Sesame oil
1 cup Rice vinegar, divided
1/2 cup Sweet chili sauce
1 cup Shiitake mushrooms, sliced
1 pound Beyond Meat
1/3 cup Gochujang – Korean Chili Paste
1 cup Carrots, shredded
1/2 cup Bean sprouts
2 tablespoons Thai basil, chopped
2 Tablespoons Cilantro, chopped
1/2 cup Scallions, chopped
2 Limes, cut to wedges
1 tablespoon Canola oil

Preparation

1. Boil noodles in salted water until tender.
2. While noodles are cooking, whisk together sesame oil, 1/2 cup rice vinegar, and sweet chili sauce.
3. Remove noodles and cool slightly; add sauce and toss to coat evenly. Set aside.
4. In a saucepan over medium heat, cook mushrooms, adding oil as needed. When browned and tender, add 1/4 cup rice vinegar; cook until tight. Remove and cool.
5. Mix beyond meat with remaining rice vinegar and gochujang; roll into meatballs and place in oven until cooked through.
6. Mix noodles with Thai basil, cilantro, scallions, carrots, and bean sprouts.
7. Place in bowl and top with mushrooms and meatballs. Garnish with lime wedges and serve.

Nutrition information

Calories: 445 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 1870mg Carbohydrate: 75g Fiber: 3g Sugar: 24g Protein: 17g