Noodle & Greens Bowl

This yummy meal was based on this recipe but changed up some.

Dressing

• 3 Tbsp reduced sodium tamari or soy sauce
• 3 Tbsp toasted sesame oil
• 1 Tbsp honey
• 1 Tbsp apple cider vinegar
• 5 Tbsp fresh lime juice
• 1 clove garlic, minced
• 1 1/2 Tbsp fresh ginger, chopped, then pressed with garlic press

Greens and Fixins

• 1/4 cup sesame seeds, dry “toasted” in a dry saute pan on medium heat for a couple of minutes, tossing occasionally
• 1/4 cup shredded dry coconut (unsweetened), dry “toasted” in a dry saute pan on medium heat for a couple of minutes, tossing occasionally
• 1/2 cup raw cashews, dry “toasted” in a dry saute pan on medium heat for a couple of minutes, tossing occasionally
• 3 green onions, chopped
• 2 – 2 1/2 cups loosely packed kale, chopped finely
• 3 cups loosely packed spinach, chopped
• 1/2 cup cilantro, chopped
• 1/2+ cup mint, chopped

Other

• 9 – 10 oz rice noodles, prepared according to package instructions

Combine dressing and whisk. Combine greens in a large bowl. Dress with half of the dressing and toss. Once noodles are done, add to bowl. Mix well and add additional dressing as needed. Serve. (Will be warm, not hot, since the greens aren’t cooked or hot.)