Sesame Noodles, Solo

Find yourself bored with the usual PB & J on gluten-free bread? Tired of soy yogurt? Out of buckwheat waffles? Here is a lickity-split (not to mention, delicious!) hot lunch. Use leftover rice spaghetti and bagged washed baby greens, and you have an almost instant killer soup to slurp.


Sesame Noodles, Solo

Your choice of broth influences the flavor- so pick a favorite light tasting broth. If you cannot do sesame, try peanut or even sunflower butter and use chili oil. I'm allergic to soy so I do not use soy sauce, but if you do, you could certainly add a dash.

For one serving you'll need::

1 cup cooked rice spaghetti noodles
1 cup hot broth
1 tablespoon toasted sesame tahini
1 tablespoon dark agave nectar
1 tablespoon rice vinegar
1 tablespoon light olive oil
1 teaspoon toasted sesame oil- or chili oil if you like heat
Pinch cayenne or hot curry powder, to taste
1 garlic clove, minced
2 tablespoons sea vegetables, such as arame, wakame, etc
1 small carrot, shaved pieces
1 spring onion or scallion, sliced
1 small dash of coconut milk or rice milk
Baby salad greens
Sea salt and ground pepper, to taste

Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step). Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.

To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine. Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked. Add a small dash of coconut milk, if you like. (I'm currently avoiding coconut milk so I used plain rice milk and it was delicious.)

To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.

Grab your spoon- and chopsticks. You know what to do next.

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