Sesame Rice Noodle Bowl
Everything is better in a bowl! Especially when it's a delicious, vegetable forward, toasted sesame noodle bowl that can be made in 20 minutes. This rainbow-lic
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Ingredients
- 1/2 teaspoon kosher salt
- 4 ounces flat pad thai rice noodles
- 3 tablespoons La Tourangelle Grapeseed oil, divided
- 1 medium red pepper, thinly sliced
- 5 dyno kale leaves, stems removed, thinly sliced
- 1 large carrot, peeled into ribbons with a vegetable peeler
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/4 cup gluten-free hoisin sauce
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 tsp La Tourangelle toasted sesame oil
- 1 red serrano pepper, cut into rounds
- 2 tablespoons minced cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons sliced green onions
- Juice of a 1/2 lime
- Sesame seeds for garnish
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