I was so satisfied with this dish. I tore this recipe out of Vegetarian Times magazine in 05...and finally adapted it and made it the other evening... note: I buy all my vegetables when I can organic and at the farmers market. Food tastes 1000 times better that way... as it should be.
you will need:
braggs aminos (whole foods) 1/4 cup
brown rice vinegar 2 tbs
toasted sesame oil 2 tbs
udon noodles (organic-whole foods) 1pkg
frozen shelled edamame 1 1/2 c
carrots thinly cut into half moons 2 c
watercress coarsely with stems removed 1 bunch
green onions chopped 1/2 c
black sesame seeds to garnish
avocado 1
1. dressing- stir together braggs, vinegar, sesame oil, and 2tbs water in a bowl-set aside.
2. boil noodles together with edamame and carrots. Don't overcook the noodles, and make sure carrots are cooked but still a little crunchy to retain the freshness of the dish. drain and return to pot.
3. stir in watercress, green onions, and dressing. Garnish with sliced avocado and black sesame seeds. Serve warm.
you will need:
braggs aminos (whole foods) 1/4 cup
brown rice vinegar 2 tbs
toasted sesame oil 2 tbs
udon noodles (organic-whole foods) 1pkg
frozen shelled edamame 1 1/2 c
carrots thinly cut into half moons 2 c
watercress coarsely with stems removed 1 bunch
green onions chopped 1/2 c
black sesame seeds to garnish
avocado 1
1. dressing- stir together braggs, vinegar, sesame oil, and 2tbs water in a bowl-set aside.
2. boil noodles together with edamame and carrots. Don't overcook the noodles, and make sure carrots are cooked but still a little crunchy to retain the freshness of the dish. drain and return to pot.
3. stir in watercress, green onions, and dressing. Garnish with sliced avocado and black sesame seeds. Serve warm.
Posts
Yummm!!! Thank you for sharing Katie :-) I'm SO excited that you're doing a blog and sharing your amazing knowledge! Yeay!
ReplyDelete