Asian-Style Vegetable and Noodle Salad | Brenda Janschek Health & Lifestyle
I haven’t even begun writing and I’m salivating already! This beautiful concoction was inspired by a recipe sent to me by my mate, Mish (Mish’s Dishes). This recipe is not only lip smacking...
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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
- 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
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