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Sesame Ginger Noodles with Veggies
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 ½ tablespoon | toasted sesame oil |
| 1 tablespoon | flax seed oil |
| 1 ½ 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.
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