Monday, December 5, 2016

Thai Noodle Bowl

Yield: 4 servings

5 ounces thin rice noodles
2 carrots, grated or ribboned
1 small cucumber, halved and sliced on a bias
1 small red bell pepper, diced
1/4 cup green onion, thinly sliced
1/4 cup fresh cilantro or basil, chopped
sesame seeds, to garnish

1 tbsp tamari 
1 tbsp maple syrup
1 tbsp lime juice
2 tbsp rice vinegar 
1 tbsp sesame oil
1 clove garlic, minced 
1 red chili, thinly sliced (or 1/2 tsp red pepper flakes)

1. Prepare rice noodles according to package instructions. Once cooked, rinse with cold water, and set aside.
2. In a small mixing bowl, combine all dressing ingredients. Whisk to combine.
3. Toss noodles with dressing. Add vegetables. Garnish with sesame seeds.
4. Can be served with almond butter tofu.

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