This light, refreshing, and fragrant Thai noodle salad can be made with zucchini noodles or a clean vermicelli noodle. It brings together a little bit of sweet, a little bit of tart, and a little bit of spicy heat, along with warming ginger and garlic in a dressing that lightly coats the noodles and vegetables. This recipe makes a great light lunch or dinner.
Hot peppers contain dozens of phytochemical compounds that are helpful for the liver. One such compound is capsaicin, which gives the liver license to heat itself without negative ramifications. The liver welcomes this food-initiated heat because it’s a reset factor. Blood rushes oxygen through all the capillaries throughout the liver, and the heat caused by the capsaicin instantly draws fresh, clean blood into the liver through all avenues. It’s like opening a window in your house to let out stale air and let in fresh air. This reset is beneficial for the liver’s reaction to inflammation that’s caused by pathogens and toxins. Try not to eat your peppers green; always eat them red and ripe.
Thai Noodle Salad
For the Salad:
For the Dressing:
If using pea vermicelli noodles, cook them to package instructions, drain and rinse under cold water. Set aside until cool.
Mix together the dressing ingredients in a small bowl.
Add the pea vermicelli or zucchini noodles in a large bowl and add the vegetables, green onions, and herbs. Pour the dressing on top and toss until evenly coated and mixed.
Serve immediately. Enjoy.
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This item posted: 12-Jan-2022
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