Cookbook contributor Gina Morrison of Acute Designs is stopping by today to share a health-tasty recipe with us. Be sure to check out her eat & drink blog: Taste.
Cold Thai Noodle Salad
Heather asked me for a few gluten/dairy free recipes and the first thing that came to mind was this cold Thai noodle salad I made a few weeks ago.
The only thing in the recipe that contains gluten is soy sauce, so if you are eating a gluten free diet, Heather suggests you use Braggs Amino Acids as a soy sauce substitute.
If you have a lot of people to feed, make the entire recipe. If not, I would suggest halving it. It is cheap and healthy and *oh* so tasty. Feel free to add in more or different veggies. Or chicken if that's your thing. I just used what had in my fridge.
Cold Thai Noodle Salad {serves about 8}
-1/3 cup of soy sauce {or Braggs Amino Acids if you are a gluten-free eater}
-1/3 cup on all natural peanut butter {zap in the microwave for about 30 seconds to soften it}
-2 tablespoons of honey
-1 tablespoon of sesame seeds
-2 tablespoon fresh minced ginger
-1 teaspoon garlic powder
-1/3 cup rice wine vinegar
-juice from two-three limes
-1 bell pepper, diced
-1 small package of sugar snap peas {about 2 cups}
-green onions, diced {about 1/3 cup}
-1 cucumber, diced
-6 servings worth of rice noodles
-a big handful of chopped, fresh cilantro
Cook the noodles and put in a large bowl with the chopped veggies. In a smaller bowl, mix together the sauce {everything from soy sauce through lime juice}. Pour the sauce over the noodles and veggies and toss all until well coated. Top with the fresh cilantro. Eat immediately or refrigerate for later.
Enjoy!
This dish is a great "make ahead" lunch or dinner.
I made a batch on a Monday and then it for lunch every day that week.
xo,
Gina
look delicious! I am starting to eliminate gluten from my diet also. This will be a recipe I may try.
ReplyDeleteThat looks delicious -- off to check out her blog! :)
ReplyDeleteyummmmmmmmmmmmmmmmm oooooooo!!!!
ReplyDelete