Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 0 person(s).

Sesame Ginger Noodles with Veggies

Sesame Ginger Noodles with Veggies Categories: Asian|Vegetables|Raw|Salad|Main dishes|Pasta|Grains|Dinner
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: CrazySexyLife.com

    1 8-oz package  buckwheat soba noodles
    1 8-oz package  frozen organic shelled edamame
    1 large  carrot, julienned
    1 large  red bell pepper julienned
    1 medium head  broccoli, cut into small florets (about 2 cups florets)
    3  baby cucumbers, chopped
    5-6  scallions, green and white parts finely chopped
    3 tablespoon  cilantro, chopped
For the dressing:
    1 tablespoon  toasted sesame oil
    1 tablespoon  flax seed oil
    1 tablespoon  Braggs Amino Acids Liquid, (or organic tamari/soy sauce)
    1 tablespoon  apple cider vinegar
    1 tablespoon  agave nectar
    -1 inch knob  ginger, finely grated
    1 teaspoon  your favorite hot sauce, (optional, for heat)

Add the prepared carrot, red bell pepper, broccoli, cucumbers, scallions and cilantro to a large bowl and reserve. This recipe feeds an army; use the biggest one you have.
Fill a separate large bowl with purified ice water to shock the edamame and noodles after blanching/cooking.
Bring a large pot of purified water to a boil, and blanch the edamame for about 2 minutes. Using a slotted spoon or spider utensil, transfer the edamame immediately to the ice water to cool it, and stop the cooking process. Remove the cool edamame from the bowl with your slotted spoon or spider utensil (let it drain well), and add it to the bowl of veggies.
Bring the water back up to a boil, then break the noodles in half and add them to the pot. Cook them a minute short according to package instructions to al dente, then transfer to the ice water just like for the edamame. Add more ice to the bowl if needed before adding the noodles.
While the noodles cook, add all of the ingredients for the dressing to a medium bowl and whisk together vigorously for about 2 minutes, until well emulsified.
Remove the cooled noodles from the ice bath with your slotted spoon or spider utensil. Let it drain well, just like the edamame. Add the noodles to the bowl of veggies.
Pour the dressing over the entire bowl of noodles and veggies. Toss well to combine.
This dish can be served at room temperature or cold.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact