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Chilled Sesame Noodle Bowls
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2 Serving Lunch

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.

Tags: Gluten-Free <600 Calories Less Prep Low Sodium
Cook Time
2 Servings  |  15 min

Nutrition (per serving)

CALORIES
440
FAT
19g
CARBOHYDRATES
64g
PROTEIN
8g

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INGREDIENTS

  1. 3.5 oz sweet potato glass noodles
  2. 1 broccoli crown, stems and florets cut into bite-size pieces
  3. 1 tbsp toasted sesame oil
  4. 2 tsp low-sodium tamari
  5. 1 tbsp seasoned rice vinegar
  6. 1 tbsp kibbled nori (divided)
  7. 1 cucumber, thinly sliced
  8. 1/4 cup macadamia nuts, roughly chopped
  9. Salt*
  10. *Not included
  11. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nuts (macadamia Nut)
Tools: Medium saucepan
Cook Time
2 Servings  |  15 min

Nutrition (per serving)

CALORIES
440
FAT
19g
CARBOHYDRATES
64g
PROTEIN
8g

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INSTRUCTIONS

1
Cook the noodles and broccoli

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.

2
Prepare the dressing

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.

3
Serve

Divide chilled sesame noodles between bowls and top with as much remaining kibbled nori as you'd like.

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