A wheat-free pasta alternative
Ingredients
8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )
1/2 red pepper julienned
1 cup shredded Napa cabbage and purple cabbage
1/2 zucchini julienned
1 cup chopped romaine hearts
1/4 cup sunflower sprouts
2 tbsp. of toasted sesame seeds
1 scallion
1 tbsp of chopped parsley
1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)
Peanut Sauce
1/4 cup of peanut butter
3 tbsp of rice vinegar
2 tbsp low sodium soy sauce or GF tamari
1/2 tsp sriracha
1/2 tsp grated ginger
1/4 tsp maple syrup
1-3 tbsp water
Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.
Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated
Instructions
Cook the noodles according to package. Do not over cook.
Strain and rinse with cool water.
Dry seaweed gently on a paper towel and add to noodles.
Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.
Top with sunflower sprouts and sesame seeds, parsley, and scallions.