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
- 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)
- Boil the beef for 40 minutes until fully cooked, then let it cool before cutting it into small pieces.
- 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.
- Cut the tomatoes into bite-sized pieces and chop the greens.
- 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.
- 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.
- 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