Fall
Cold Noodle Salad With Spicy Garlic Tahini Sauce
- Serves 2
Author Notes
A delicious way to enjoy a gluten free noodle salad with Nona Lim rice noodles. They are the secret ingredient because they are sold fresh in the refrigerated section of stores and have great delicacy. —Hansa Bergwall
What You'll Need
Ingredients
- Noodle Salad
-
1/2
package of Nona Lim Pad Thai Noodles
-
2 teaspoons
sesame oil
-
2 ounces
fresh bean sprouts
-
1
small carrot peeled and cut into thin slivers
-
1/4
English Cucumber, julienned
- tahini sauce
-
2 tablespoons
tahini
-
1/2 teaspoon
balsamic vinegar
-
1 teaspoon
tamari
-
1/8 teaspoon
cayenne powder (add more depending on your spice preference)
-
1 tablespoon
fresh lime juice
-
1
large garlic clove, minced
-
2 tablespoons
sesame oil
-
1/4 cup
water
-
to taste
sea salt and ground black pepper
-
garnish
green onion
Directions
- 1. Cook 1/2 package of Pad Thai noodles according to the directions on the package. Strain and run under cold water. Transfer to a bowl and toss with sesame oil. Place in the fridge to chill for about 20 minutes
- 2. To make the sauce, place the first six sauce ingredients into a blender and mix well
- 3. combine the sesame oil and water, and with the blender still on slowly pour the mixture until a thick sauce is formed. Add more water is the sauce looks too thick. Set aside
- 4. When the noodles have chilled, place into two bowls and add the cut carrots, cucumber, and bean sprouts
- 5. Pour the Spicy Garlic Tahini Sauce over the noodles and top with slices of green onion
- Recipe by Karen Diggs, Nutritionist + Therapeutic Chef
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