One weekend, I felt like making myself a refreshing noodle salad and being that the night before I had made a stir-fry at home, I used some of the leftover ingredients and sauce again for this cold noodle salad. I left it to cool down for about 1/2 an hour and served it on a bed of fresh baby spinach. This is a healthful and satisfying recipe that you can make yourself for lunch. This recipe is very vegetarian-friendly and gluten-free. *NOTE: This recipe is based on a stir-fry meaning you can add in and take out whatever ingredients you want (i.e. snow peas, bell peppers, more spices if you like heat, etc.). Here is how it was made:
Ingredients: For the Noodles 1 cup rice noodles 1/2 cup carrots, julienne 1/4 water chestnuts 1/4 cup broccoli florets 1/4 cup fresh baby spinach 1/8 cup baby corn, sliced into discs 1 inch of ginger, peeled and grated 2 cloves of garlic, smashed For the Sauce 4 tbs. teriyaki sauce 2 tbs. low-sodium soy sauce 1/2 cup water 1 tbs. toasted sesame oil Steps:
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July 2014
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