Makes:
8 servings (16 servings as side dish)
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
11" Large Skillet with Cover
small mixing bowl
Ingredients
3
medium
carrots, julienned, use Cone #2
3
teaspoons
organic, gluten free tamari or soy sauce, or substitute with lite
(15
mL)
zest of two oranges, approximately 4 tablespoons, use Cone #1
1
cup
fresh orange juice
(240
mL)
2
teaspoons
fresh ginger, shredded, use Cone #1
(4
g)
6
teaspoons
brown rice syrup or agave
(42
g)
1
teaspoon
ground cloves
(2
g)
2
teaspoons
sesame oil
(10
mL)
2
tablespoons
rice vinegar
(30
mL)
14
ounces
very thin rice noodles (rice sticks/vermicelli; or substitute with bean thread noodles)
(397
g)
Sauce for Noodles
4
tablespoons
organic, gluten free tamari or soy sauce
(60
mL)
2
tablespoons
dark sesame oil
(30
mL)
2
tablespoons
brown rice syrup or agave
(42
g)
1
tablespoon
rice vinegar
(15
mL)
2
tablespoons
water
(30
mL)
1⁄4
cup
black roasted sesame seeds
(32
g)
Directions:
- Julienne carrots directly into the skillet.
- In a small bowl, combine tamari, orange zest, orange juice, grated ginger, brown rice syrup, cloves, sesame oil and rice vinegar. Stir until well mixed.
- Pour marinade over carrots in skillet and stir to combine. Simmer over medium heat until just a small amount of liquid remains.
- In the meantime, cook rice noodles in sauce pan as directed on package. Drain and transfer to skillet. Toss carrots and remaining liquid with rice noodles.
- In a small bowl, mix together tamari, sesame oil, brown rice syrup, rice vinegar and water. Pour over noodle and carrot mixture and toss until thoroughly coated. Add more tamari, and/or any of the other flavorings such as agave, to taste.
- Toss in the black sesame seeds until evenly distributed. Serve hot or cold.
Tips:
- If you cannot find black sesame seeds, then use white whole sesame seeds and toast in the small Chef's Gourmet Skillet over medium-low heat until dark brown and fragrant.
Directions
Tips
Reviews