Prep:
15 minutes
Total:
30 minutes
Makes:
6 servings
Utensil:
Saladmaster Food Processor
4 Qt./3.8 L Roaster with Cover
small mixing bowl
large mixing bowl
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com
1
teaspoon
dried basil
(1
g)
1⁄2
teaspoon
dried rosemary
(0.6
g)
1⁄2
teaspoon
salt
(3
g)
8
ounces
kamut or buckwheat soba noodles
(230
g)
1⁄2
cup
arame
(10
g)
2
cloves
garlic, shredded, use Cone #1
1
teaspoon
ginger root, shredded, use Cone #1
(2
g)
1⁄4
cup
rice vinegar
(60
mL)
1⁄4
cup
toasted sesame oil
(60
mL)
3
tablespoons
tamari
(45
mL)
1
carrot, shredded, use Cone #1
1
cup
chopped green onions
(100
g)
1
cup
shelled and cooked edamame (optional)
(155
g)
1⁄4
cup
toasted pine nuts or black sesame seeds
(34
g)
Directions:
- Bring water to a boil roaster. Add basil, rosemary and salt.
- Add noodles and cook until al dente (approximately 8 - 10 minutes). Drain and set aside.
- Soak arame in a small mixing bowl with 1 cup of cold water for about 10 minutes. Drain and rinse.
- In a large mixing bowl, whisk together garlic, ginger, vinegar, sesame oil and tamari.
- Add warm noodles to sauce and toss to coat.
- Stir in carrots, onions and arame.
- Sprinkle with edamame and toasted pine nuts or sesame seeds.
Tips:
- Using kamut or buckwheat noodles is a nutritious way to get some extra fibre into this recipe. Also they are easier to digest and have a unique flavour. Be sure to use organic edamame when you can, as it gives this recipe a protein boost and a nutty texture!
Calories:
277
Fat:
14g
Saturated Fat:
2g
Cholesterol:
0mg
Sodium:
733mg
Carbohydrate:
38g
Fiber:
4g
Sugar:
3g
Protein:
6g
Analysis calculated without edamame
Directions
Tips
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