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Preparation TimePrep Time 15 Minutes Cook Time 10 Minutes Total
Sesame Brown Rice Noodle Salad

From yummybeat.com - eats like a meal!

Sesame Brown Rice Noodle Salad
_Sesame Brown Rice Noodle Salad
For the Salad
  • ½ pound brown rice spaghetti or whole grain spaghetti
  • ½ head broccoli, cut into small florets, stalks julienned
  • 1 (7 ounce, 210 gram), package smoked tofu, cut into ½-inch cubes
  • 2 medium carrots, julienned or grated
  • 3 (baby) cucumbers, julienned
  • ½ cup shelled frozen edamame, defrosted
  • 2 tablespoons sesame seeds
For the Dressing
  • ¼ cup unseasoned rice vinegar
  • 2 tablespoons miso (brown rice or sweet white)
  • 2 tablespoons tamari
  • 1 tablespoon avocado oil or other neutral-tasting oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  1. Make the Salad: Bring a large pot of water to a boil. Cook noodles according to package directions adding broccoli florets and stalks in last minute of cooking time. Drain, rinse with cold water, and drain well. Add to a large bowl along with remaining salad ingredients.
  2. Make the Dressing: In a small bowl, whisk all dressing ingredients until fully combined. Add to salad and toss to combine.
  3. To Serve: Salad can be served immediately or covered and chilled for 30 minutes to marinate (if you have time, do this). Leftovers will keep for up to 3 days.
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