Chilled Sesame Noodle Bowls
Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor. We toss these with toasted sesame oil, crisp cucumbers and broccoli, and fragrant seaweed for a refreshing gluten-free lunch.
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INGREDIENTS
- 3.5 oz sweet potato glass noodles
- 1 broccoli crown, stems and florets cut into bite-size pieces
- 1 tbsp toasted sesame oil
- 2 tsp low-sodium tamari
- 1 tbsp seasoned rice vinegar
- 1 tbsp kibbled nori (divided)
- 1 cucumber, thinly sliced
- 1/4 cup macadamia nuts, roughly chopped
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Add noodles and cook for 5 minutes. Add broccoli and cook until noodles are tender and broccoli is bright green, about 1 minute. Drain and rinse noodles and broccoli under cold water to stop cooking process.
Combine sesame oil, tamari, vinegar, and just half the kibbled nori in medium bowl. Add noodles and broccoli, cucumber, and macadamia nuts to dressing and toss to coat.
Divide chilled sesame noodles between bowls and top with as much remaining kibbled nori as you'd like.
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