Thai Sesame Noodle SaladMakes 6 Servings
|*||1/4 cup low-sodium tamari sauce|
|*||1/4 cup Canyon Ranch Vegetable Stock|
|*||1/2 teaspoon Tabasco sauce|
|*||1 tablespoon minced fresh garlic|
|*||1 tablespoon peeled and minced fresh ginger|
|*||1/4 cup sesame oil|
|*||2 tablespoons sesame seeds|
|*||6 cups cooked rice noodles|
|*||4 tablespoons chopped scallions|
|*||3 cups broccoli florets|
|*||2 cups peeled and sliced carrots|
|*||2 cups snow peas|
|1||Combine tamari sauce, vegetable stock, Tabasco sauce, garlic and ginger in a small bowl. Stir until mixed well.|
|2||Place sesame oil in a small saucepan. Heat to medium and add sesame seeds and toast until golden brown. Add tamari mixture to seeds and cover. Let sit 5 minutes.|
|3||Place noodles and tamari mixture in a large bowl and mix well. Garnish with scallions.|
|4||Steam broccoli, carrots and snow peas to desired doneness.|
|5||Serve 1 1/2 cups of noodles with 1 cup vegetables.|
- This recipe may be served hot or cold. If served warm, toss the warm rice noodles with the tamari/sesame seed mixture and let sit for 5 minutes.
- Rice flour noodles are usually thin Chinese noodles resembling long, translucent white hairs. They may need to be pre-soaked before using - check package directions. Look for "rice sticks" if you want a thicker noodle. For amazing texture, try ethereal, slippery "cellophane noodles" made from mung-bean starch. Shop Asian markets for best selection.
- EACH SERVING CONTAINS APPROXIMATELY: 345 calories, 47 gm. carbohydrate, 12 gm. fat, 0 mg. cholesterol, 12 gm. protein, 413 mg. sodium, 5 gm. fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com