Summer Noodle Rice Bowl W/ Secret Sauce

Print the recipe here.


Ingredients

  • 5 stalks of Chinese broccoli chopped

  • 15 shiitake mushrooms sliced

  • 1 cob of organic sweet corn grilled

  • 1/2 cup sugar snap peas or snow peas

  • 1 cup Purple cabbage shredded

  • 1/2 cup daikon radish shredded

  • 1/2 cup yellow bell pepper cut into in strips

  • 1/2 Persian cucumber sliced

  • 1 package flat rice noodles (I like Lotus brand)

    Secret Sauce

  • 1/4 cup almond butter

  • 1/4 cup fresh lime juice

  • 1 1/2 tablespoons coconut amino acids or tamari.

  • 1 garlic clove, minced

  • 3/4 teaspoon minced ginger

  • 1/3 cup coconut milk


DIRECTIONS

  • Heat oven to 200 degrees and place a sheet pan in oven to warm.

  • Heat a small amount of coconut oil in a sauté pan. Add the broccoli and a few tablespoons of water and cook for 3-5 minutes until al dente. Remove from sauté pan and place in oven to stay warm.

    Next, sauté the shiitake mushrooms, cook until fragrant and tender.

  • Remove from the sauté pan and place in oven with broccoli.

    Continue quickly cooking the rest of the vegetables one at a time and transfer to oven to hold warm. 

    I like cooking the vegetables separately to keep the flavors and textures unique.

    Do not cook the cucumber.

  • Next, bring 6 cups of water to a boil add a tablespoon of salt and add the noodles. cook for 5 minutes.

    While the noodles are cooking place all the ingredients for the sauce into a blender and blend until smooth.

  • Drain the noodles and toss 2 tablespoons into the noodles to keep them from getting sticky.

  • Place, the noodles in a bowl and arrange the vegetables on top to make a beautiful bowl.

  • Drizzle the rest of the secret sauce on top and enjoy mindfully.

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