Sesame Noodles

Yummy noodles...

I have always enjoyed sesame noodles with peanut sauce. However, it is not the most nutritious thing on the planet. I created a dish that reminds me of this favorite dish, but has healthier additions. I hope you enjoy it. This sesame noodle dish is best served chilled.

The noodles I use here are gluten-free, and are a healthy prebiotic and help with gut flora and gut microbiome health. These Japanese noodles are made from the root of the Asian konjac plant and have glucomannan, a type of dietary fiber. The two tablespoons of almond butter (the amount in one serving) supply you with 7 grams of protein, 3 grams of fiber, potassium, magnesium, and healthy fats. And the carrot, cucumber and kale add fiber, vitamin A, vitamin C, phytonutrients, micronutrients, antioxidant properties, anti-inflammatory properties, anti-cancer benefits and other nutritional benefits.

Enjoy.

Sesame Noodles
(serves 2)
(best served chilled)

Ingredients & Essentials:
• 2 packets shirataki noodles (about 12 ounces; 6 ounces per serving)
• 2 carrots
• 2 large flat leaf lacinato kale leaves
• 1 cucumber
• 1 cup cilantro (stems removed) (about 2 bunches)
• 4 tablespoons almond butter (raw almond butter)
• 2 tablespoons toasted sesame oil (toasted sesame oil has the flavor)
• 2 teaspoons apple cider vinegar
• 2 teaspoons tamari sauce
• 2 teaspoons maple syrup

Utensils:
• two large bowls, one small bowl
• cutting board
• measuring spoons, measuring cup
• tongs, knife, vegetable peeler, small spoon, whisk, salad fork and spoon, spatula

1. Toss shirataki noodles in a bowl. Rinse well with cold water.
2. Remove noodles with a set of tongs and place on a few paper towels. Pat dry with paper towels. Remove excess moisture.
3. Cut up shirataki noodles in bite size strands (about 4 inches or so) with a scissor or knife. Rough chop. Set aside. Add the dry shirataki noodles to a separate large and dry bowl.
4. Cut carrot ends. Peel carrot. Grate carrot with a grater with the large size grate squares. Add the grated carrot to shirataki noodle bowl.
5. Cut cucumber ends. Peel cucumber. Cut peeled cucumber in half. Cut in half again, length-wise. Scoop out cucumber seeds with a spoon. Discard seeds. Dice cucumber halves in small dice. Add the diced cucumber to bowl with shirataki noodles, carrot.
6. De-stem kale leaves. Remove center stem in a v-shaped cut. Discard stems. Stack kale leaves for a chiffonade cutting technique. Chop kale leaves in a fine chop. Add the chopped kale to bowl with shirataki noodles, carrot, cucumber.
7. De-stem cilantro and set the stems aside. Discard stems. Bunch fresh cilantro leaves together and rough chop cilantro leaves. Measure chopped fresh cilantro leaves in to a measuring cup without packing down the leaves. Add the chopped fresh cilantro to shirataki noodles, carrot, cucumber, kale.
8. In a separate small bowl, add almond butter, toasted sesame oil, apple cider vinegar, tamari sauce, maple syrup. Mix well. Use a small spoon, fork or whisk. Make sure there are no lumps and that the sauce is smooth. The sauce should have a thick texture. Set aside.
9. Cover both bowls well and place in fridge till ready to serve dish. When ready to serve dish, mix sesame-almond sauce once more, making sure there are no lumps.
10. Dollop half the sesame-almond sauce, with a spatula, over the shirataki noodles and veggie bowl. Using a salad fork and spoon, toss noodles and veggies with sesame-almond sauce. Mix well.
11. Add more sesame-almond sauce to dish, and mix well again.
12. When ready to present dish, dollop the remainder of sesame-almond sauce on top of mixed noodles and veggies. Sprinkle chopped fresh cilantro on top for presentation. Wipe down sides of bowl and around bowl to create a more beautiful plating presentation.

Enjoy!

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Options:
• Use fresh parsley, basil, mint instead of cilantro.
• Use raw cashew butter, pecan butter, walnut butter, pumpkin seed butter, sunflower seed butter, tahini instead of almond butter.
• Use seaweed noodles, instead of shirataki noodles.
• Use cooked cold noodles: rice noodles, corn noodles, quinoa noodles, brown rice noodles instead of shirataki noodles.
• Add a sprinkle of toasted sesame seeds for garnish.
• Sprinkle toasted sunflower seeds, pine nuts, pumpkin seeds for additional fun, flavor, crunch.
• Add a sprinkle of chile flakes for a bit of heat.
• Prepare an extra batch of sesame-almond sauce, in a separate bowl, for guests who might want more sauce with their sesame noodle dish.
• Always use the best ingredients for the best flavor.
• Lasts 1-3 days in fridge if you keep the noodles and veggies separate from the sesame-almond sauce. Always cap ingredients with a top or fitted container lid as well. Toss and serve noodles and veggies together with the sesame-almond sauce, when ready to serve dish.

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september 18, 2016 • recipe 16