May 25, 2013

Sesame Asian Veggie Noodles
Adeana Estoll
12 ounces noodles 
1/4 cup Soy Sauce 
1-2 Tablespoons sweetener of choice
4 cloves Garlic, minced (or to taste) 
2 Tablespoons Rice Vinegar 
2-3 Tablespoons Pure Sesame Oil 
1/2 teaspoon chili pepper flakes 
handful of cilantro
VEGGIES! I use asparagus, broccoli, and red, yellow, and orange bell peppers (whatever you have on hand)

Shake the soy sauce, sweetener, garlic, vinegar, sesame oil, and chili peppers in a glass jar to make the sauce.
Cook the noodles according to the package.
Cut and cook the broccoli and asparagus to taste (I cook very lightly so that they are still crisp.).
Slice bell peppers.
Mix the noodles, veggies, and cilantro with the sauce in a large bowl. Top with roasted sesame seeds.

Tip- If you are not eating immediately, leave the sauce in your glass jar and mix just before eating. This will prevent the noodles and veggies from becoming mushy. 

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