Asian-Style Vegetable and Noodle Salad | Brenda Janschek Health & Lifestyle

Ingredients

• Noodle Salad
• 300 g broccoli cut into small florets
• 150 g green beans (halved)
• 270 g organic udon noodles (or kelp noodles if gluten free)
• Coconut oil
• 1 medium onion (sliced)
• 1 clove garlic
• 1 tablespoon ginger (grated)
• ½ tsp sea salt
• 1 cake firm organic tofu (sliced thickly (or fried tempeh, seared sliced beef, sliced chicken or pork))
• 1/4 cup sunflower/ pumpkin seeds/sesame seeds (I used a mix)
• Optional: seeds can be dry roasted on frying pan to create a depth of flavour
• 1 teaspoon sesame oil
• Lemon or lime wedges for serving
• Dressing
• 1 teaspoon coconut or rapadura sugar dissolved in 1 tablespoon boiling water
• ¼ cup olive oil
• 35 ml apple cider vinegar
• 1 teaspoon tamari sauce