Rainbow Noodle Bowl

Rainbow Noodle Bowl Raw Ingredients
Rainbow Noodle Bowl Raw Ingredients
Rainbow Noodle Bowl
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  1. your favorite spaghetti or noodle, cooked and set aside
  2. your favorite veggies (we like cucumbers, broccoli, bell peppers, carrots, scallions, baby spinach, zucchini, sliced mushrooms, red cabbage, cherry tomatoes, etc. - you can lightly blanch or sauté your veggies or leave them raw)
  3. your favorite fresh herbs (we like cilantro, basil and mint in this dish)
  4. sesame seeds (black or white)
  5. low sodium tamari, low sodium soy sauce or coconut aminos, to taste
  6. toasted sesame oil, to taste
  7. fresh squeezed citrus juice (lime, lemon or orange all work well in this dish), to taste
  8. drizzle of honey, to taste
  9. thinly sliced scallions (for dressing)
  1. Start by making the dressing so that it has time to sit and let the flavors come together. To make the dressing, mix the tamari or other with the citrus juice, scallions and honey. Set aside. There are no measurements given for this dressing because it really is a “to taste” kind of dressing. Start with equal parts of the tamari and sesame oil and mix in a little citrus juice and honey at a time. Use a little water if needed to mellow out the flavors.
  2. * minced ginger and garlic also work well in this dressing
  3. * a little nut butter or tahini also works well in this dressing
  4. Cook the pasta according to package directions (we prefer al dente) and set aside.
  5. Prepare the veggies. Keep in mind it is best to slice bigger veggies things like carrots, bell peppers, zucchini, red cabbage etc. into thin strips so that it mimics the noodles, this will make it easier to eat. You can use a vegetable peeler to make ribbons or cut thinly with a sharp knife. Halve or quarter cherry tomatoes, Chop broccoli into smaller bite sized pieces. Chiffonade spinach. Chop herbs.
  6. Bring it all together by tossing the pasta with the veggies and the dressing. Garnish with sesame seeds.
  7. This dish is best served cold.
  1. * use organic ingredients whenever possible
  2. * see EWG’s Dirty Dozen / Clean 15 List for 2017 here
  3. * choose organic, non-gmo brands for tamari / soy sauce or use coconut aminos if you are excluding soy products from your diet
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