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.