Oriental Vegetable Noodle Salad
|Toasted sesame oil||1 Teaspoon|
|Sesame oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Red pepper flakes||1 Pinch|
|Tamari||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Syrup of maple||1 Teaspoon|
|Chopped broccoli||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Tomato||1 Cup (16 tbs), diced|
|Sprouts||1⁄2 Cup (8 tbs)|
|Green onion||1 , chopped|
|Wakame||2 Tablespoon, soaked in water (Or A Small Amount)|
|Brown rice pasta noodles/Other||1 Cup (16 tbs)|
|Cashews||1 Tablespoon, roasted and chopped|
1.Start by making the sauce. Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir, being sure not to let the oil get too hot. Once the garlic is cooked, add the tamari, vinegar, water and maple syrup and stir to combine.
2.Dissolve the arrowroot in a small bowl with a small amount of cool water, then add to the sauce. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
3.Put the broccoli and mushrooms in a bowl with a tight-fitting lid. Sprinkle some sea salt on the vegetables, and some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Leave them to sit for a few minutes and chop the rest of the vegetables.
4.Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl, pour the sauce over them and toss. Add the noodles, toss again. Serve garnished with roasted, chopped cashews. I hope you enjoy this vegetable pasta salad recipe, one of the most versatile healthy vegan recipes.