Seaweed, Shitake & Glass Noodle Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
250mg bag(s) glass noodles uncooked |
2 carrots sliced thinly (1 pcs) |
2 cup(s) baby bokchoy thinly chopped |
1 cup(s) shitake mushrooms, fresh thinly chopped |
1/2 cup(s) dehydrated seaweed small pieces |
4 green onions sliced |
4 cloves garlic minced |
2 tablespoon(s) fresh ginger minced |
1/4 cup(s) tamari (wheat free soy sauce) |
1/4 cup cup(s) sesame oil |
2 tablespoon(s) mirin (or brown rice vinegar) |
2 tablespoon(s) grapeseed oil |
3 tablespoon(s) sesame seeds (white or black) |
1 tablespoon(s) coconut sugar |
Directions:
1. Heat a pot of water. Once boiling, add noodles and cook for 5 minutes, or until translucent. Then strain, rinse under water to eliminate added starch and let cool.
2. In a mason jar shake sesame oil, tamari, mirin (or vinegar), coconut sugar and sesame seeds. In a bowl, place dehydrated seaweed, add 1 cup water and let sit for 5 minutes until re-hydrated.
3. In a saucepan add grapeseed oil, garlic and ginger, sautéing for 3-4 minutes. Add carrots, shitake and sautee for 5 minutes, until tender. Add bokchoy for 2 minutes, and then pour dressing and glass noodles on top and sautee for 3-5 more minutes. Add green onions as garnish.
4. Serve hot by itself, or with a piece of fish or tofu steaks.
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