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- Prepare rice noodles as directed on the package. After
fully cooked, rinse in cold water and set aside.
- Prepare veggies. In a large skillet over medium-high heat,
melt Organic valley Unsalted Cultured Butter and add the minced
garlic. Sautˇ for 2 minutes. Add the shiitake, cabbage, 1
T. tamari, and Eden brand Ume Plum vinegar (sweet and salty,
with a vibrant violet color), and cook for another 7-10 minutes.
Add the peas, spinach, and sesame seeds and toss to combine
with other ingredients. Cook for 2 minutes or so (until the
spinach wilts slightly and peas are warm). Cover, remove from
heat and set aside.
- Prepare the dressing in a small bowl. Juice the lemon,
and fish out the seeds. Whisk the red curry paste, sesame
oil, 2 tsp tamari, and Organic Maple Syrup into the lemon
juice. In a huge bowl, mix rice noodles with sautˇed veggies,
add fresh cilantro, and toss with dressing. Cover and refrigerate
for an hour before serving. Add salt and pepper to taste.
Kids in the Kitchen: Juicing the lemon is fun for kids, but
first check their hands for any scrapes, cuts or other "owies"
that could quickly sour their enthusiasm for the task.
Per serving (excluding unknown items): 325 Calories; 8g fat
(20.4 % calories from fat); 5g Protein; 62g Carbohydrate;
4g Dietary Fiber; 4mg Cholesterol; 269mg Sodium.
Serving Size: 8
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