I LOVE Asian-flavored dishes, so it’s no surprise that I fell in LOVE with this recipe by Robyn Youkilis from yourbellalife.com – Kelp Noodles with Peanut-Miso Dressing. Wow!
After salivating in front of my computer, I jetted to Whole Foods to pick up some kelp noodles, and of course, they were all out!!! I was still craving the dish, so I browsed the Asian aisle and stumbled upon….Organic Mung Bean Noodles um, double WOW!!
I have to say- this may be the next trend. First time seeing it/hearing about it. Amazing. Love the consistency. Easy to make. Great alternative to pasta (I’m going to pair it with some tomato sauce tonight). And, it’s PACKED with protein- 20 grams per serving!
Learn how to make it in my video here:
RECIPE:
Mung Bean Noodles with Peanut-Miso Dressing
INGREDIENTS:
1/2 package Mung Bean Noodles
1 tbs miso paste
1 tbs toasted sesame oil
3 tbs nut butter (peanut butter tastes perfect for this dish)
1 carrot (sliced thinly)
1 red pepper (julienned)
1/2 cucumber (shredded)
1/2 cup water (to thin)
dash of white pepper
dash of toasted sesame seeds
DIRECTIONS:
1. Make noodles according to package
2. Mix up dressing ingredients
3. Cut up veggies
4. Mix all ingredients together…
Voila!
ALTERNATIVES:
– instead of mung bean noodles, try soba noodles (100% buckwheat), kelp noodles or rice noodles. all are perfect with this dressing.
– add some tofu, tempeh, or salmon- perfect toppers!
Tastes just like my old favorite from the chinese restaurant: cold sesame noodles – only SO much better for you:)
Good alone as a side dish, or top it with fish, tofu, tempeh, chicken of choice
(I topped it with sesame-crusted salmon (tamari + toasted sesame oil) and it was delicious!)
Enjoy!
be delicious. be creamy. be well.
xoxo
be well,
arielle
