Sesame Noodles with Ginger

Serves 6

This simple gluten-free and vegan noodle salad makes a perfect leftover lunches! Meal prep a batch on the weekend and put it into small containers Add sautéed tofu or sliced chicken for extra protein.

 Ingredients

12 ounces brown rice spaghetti noodles cooked al dente

3 cups thinly sliced red cabbage

1 small red bell pepper thinly sliced

4 green onions sliced

½ cup cilantro chopped

4 tablespoons sesame seeds

Sauce

½ cup creamy almond butter

4 tablespoons water

2 tablespoons toasted sesame oil

2 tablespoons wheat-free tamari

2 tablespoons brown rice vinegar

1 tablespoon finely grated fresh ginger

4 cloves garlic crushed

2 teaspoons sriracha (optional)

1. Cook the noodles al dente, according to the package directions. Then drain through a colander and rinse with cool, running water. Toss gluten-free noodles in a little olive oil as soon as you rinse them to prevent them from sticking together. Set aside.
2. Slice the cabbage very thinly, slice the red bell pepper, cut the green onions, and chop the cilantro. Add the vegetables to a large bowl along with the cooled noodles.
3. To make the almond butter sauce, place everything into a bowl and whisk together. Add more tamari if needed, and thin it out with 1 to 2 tablespoons of extra water if desired.