Looking for a flavorful gluten-free meal? Try our Glass Noodle Salad with gluten-free rice noodles, savory eggplant, onions, and bell peppers (optional), dressed with toasted sesame oil, balsamic glaze, and garlic. Satisfy your cravings with this scrumptious and easy-to-prepare recipe.

Glass Noodle Salad with Eggplant and Vegetables

Ingredients:

• 300g beef fillet
• 250g eggplant
• 250g (or one large) tomato
• 100g rice glass noodles
• 150g onion
• 1 bunch fresh cilantro
• 2-3 tbsp avocado oil (for frying)
• 1 tbsp toasted sesame oil
• Toasted sesame seeds
• 1 tbsp balsamic glaze
• 2 cloves garlic
• Sea salt
• Black pepper
• 1 large bell pepper (optional)
• 1 medium-sized carrot (optional)

Instructions:

1. Boil the beef for 40 minutes until fully cooked, then let it cool before cutting it into small pieces.
2. Finely chop the onion and cut the eggplant into cubes. In a skillet, sauté the onion in avocado oil over low-medium heat, then remove it from the skillet. Add more avocado oil to the skillet, add the eggplant, season with salt and pepper, and cook until tender, about 10 minutes.
3. Cut the tomatoes into bite-sized pieces and chop the greens.
4. Prepare the rice glass noodles according to package instructions, or pour boiling water over them, and rinse with cold water after 5 minutes. You may also chop them into smaller pieces, if desired.
5. In a large bowl, mix the glass noodles, beef, eggplant, tomatoes, and greens. Add a little salt and dress with toasted sesame oil, crushed garlic, and balsamic glaze.
6. For an extra touch, sauté one large bell pepper and one carrot, cut into strips, and add them to the salad.

Enjoy your gluten-free Glass Noodle Salad with Eggplant and Vegetables, topped with toasted sesame and cilantro. Bon appétit!

Note: You can also check out our step-by-step video tutorial on YouTube for this recipe.

More salad recipes: SALADS