This recipe can be prepared raw-by not cooking the vegetables, or you can lightly saute them for a more cooked version. The noodle-vegetable mixture is topped with an almond butter dressing. I served this with the Asian Chicken Spring Rolls on the side.
7 oz. soba noodles
1 carrot, cut into thin slices
1 bell pepper, cut into strips
1 c. snow peas
2 T. scallions
1 c. spinach or kale
2 T. cashews
* to saute-1 T. corn oil
Bring enough water to cover noodles to boil in a saucepan. Add noodles and cook 6-7 minutes. Drain.
If you would like this raw: mix vegetables and noodles. Stir in Dressing.
If you would like this cooked: heat vegetables with corn oil in a saute pan. Cook until vegetables are just tender. Mix in dressing.
Dressing:
1 T. minced ginger
2 T. almond butter
2 T. rice vinegar
2 T. soy sauce
1 t. sesame oil
2 T. water
Whisk together
No comments:
Post a Comment