Asian Noodle Bowl #MeatlessMonday ~ Jaime Slavin

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[dropcap]T[/dropcap]his is an easy and tasty “go-to” dish on a Meatless Monday. Served piping hot, this steamy and flavourful noodle bowl is both healthy and satisfying. If there are any leftovers, it also doubles as a delicious lunch the next day eaten cold or at room temperature.

Serves 2 as a meal or 4 as a side dish

Ingredients

Noodles:

1 package (250g) of brown rice noodles * I love using King Soba rice noodles
1 cup frozen shelled organic** edamame
2 baby bok choy, sliced
1 carrot, sliced
1 green onion, chopped
 

Sauce:

3 tbsp toasted sesame oil
2 tbsp wheat free tamari
1 tbsp mirin
1 tbsp ginger, grated
1-2 cloves garlic, grated
Optional: 2 tbsp toasted sesame seeds sprinkled on top

Method

1. Prepare the sauce by whisking all of the ingredients together in a mixing bowl 2. Slice the bok choy and carrots (I like to use a Yshaped vegetable peeler for the carrots to make ribbons). Chop the green onion into bite sized pieces. Place prepared vegetables in a bowl. 3. In a pot of boiling water add the rice noodles. Read the cooking time on the package of noodles. Half way through the cooking time add the frozen edamame. Drain the noodles and edamame. 4. In a large bowl, place the piping hot noodles and edamame and toss with the carrots, bok choy and green onions. The hot noodles will gently cook the vegetables, so they are slightly softer but still have a nice crunch to them. Pour the sauce on top and toss the noodles until everything is evenly coated.

Serve & enjoy!

** I highly recommended using organic soy products. While I always suggest striving for all organic ingredients, I know that this is not always doable. In the case of soy, it is in your own best health interest to always opt for organic. Jaime Slavin is a nutritionist, guide, coach, motivator, educator and an advocate for your health and well-being. jaimeslavin.com

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