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

Dressing:

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.

http://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/