Brown Rice Noodle Bowl
Servings: 2 servings
Ingredients
- 1 tsp toasted sesame oil
- 1 Tbsp olive oil
- 1 clove fresh garlic, minced
- pinch red pepper flakes
- 4 Tbsp tamari, soy sauce
- 4 Tbsp brown rice vinegar, or apple cider vinegar
- 4 Tbsp water
- 1 tsp maple syrup
- 1 tsp arrowroot powder, or flour or cornstarch
- 1 cup broccoli, chopped
- 1 cup mushrooms, sliced
- 1 cup tomato, diced
- 1/2 cup alfalfa sprouts
- 1 Tbsp green onion, chopped
- 1 Tbsp wakame, soaked in water (optional)
- 200 gram brown rice noodles, or other noodles
- 2 Tbsp cashews, roasted and chopped (optional)
Instructions
- 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.
- 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.
- 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.
- OR you can saute the vegetables, in water, broth or olive oil, until lightly cooked.
- 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.
Nutrition
Calories: 615kcal | Carbohydrates: 100g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1928mg | Potassium: 647mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 75.9mg | Calcium: 50mg | Iron: 3.6mg
