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Greensboro, North, Carolina, United States

Thursday, November 12, 2009

~Sweet & Zesty Noodle Salad~

I got bit by the cooking bug again. After so many months of recovering from Hudson's birth and sickness, I feel like my creativity is finally coming back to the surface. I know Michael is happy because a man can only stand so many boxes of Mac n' Cheese or Fish Sticks. ;-)

There is something about the addictive blend of sesame oil, soy sauce, garlic and honey that make the taste buds dance in delight. :-D Of course when you toss that combination with noodles and veggies, it makes a complete masterpiece. This is meant to be a side dish, but if you add some chicken (marinated in some of the dressing before being cooked) it would be a great for an entire meal. :-)

~Sweet & Zesty Noodle Salad~
14 ounces Chow Mein noodles, cooked
8 ounces broccoli, chopped into bite size pieces and blanched
1 tomato, diced 1 cup shredded carrots
1/2 pound asparagus, ends cut off and cut into bite sized pieces and then blanched (I blanch the asparugus with the broccoli to save time)
1/4 cup sauteed cashews (just saute them in a pan
with 1 tablespoon coconut oil and 1 tsp Bragg's. Let cool)

Garnish with chopped cilantro

1 tablespoon brown mustard
1 tablespoon thyme
2 tablespoons honey

2 tablespoons Bragg’s Amino acids or low sodium soy sauce
2 tablespoons rice vinegar
1 Tablespoon
Ume Plum vinegar (if you don't have it, then just leave it out. It does add a nice flavor to it though)
1 tablespoon freshly grated ginger (or 1 tsp powdered)

2 teaspoons Toasted Sesame Oil

2 Garlic cloves, finely chopped (or 1 teaspoon powdered)

1/2 cup extra virgin olive oil
Salt to taste, if needed



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