2 carrots sprialized (if you don't have one, use a peeler to create long strands)
1 English cucumber spiralized (again, if you don't have one, use a peeler or make long thin cuts)
3 c greens, we used kale and beet greens
2 tbsp Tamari (gluten free soy sauce)
2 tbsp rice vinegar or a citrus flavored vinegar
2 tsp sesame oil
½ tsp sambal oleek (Asian chili paste), more if desired
*Optional: Serve with 1⅓# grilled/seared scallops that have been tossed with 1 tsp sesame oil, salt/pepper to taste
Instructions
Cook pasta, drain, and cool
Toss pasta with Tamari, vinegar, oil, and chili paste
Spiralize or thinly cut carrots and cucumbers
Saute greens in water 3 tbsp of water until just wlited. Add in carrots until heated (about 2 minutes)
Let greens/carrots cool slightly, then add to pasta. Add in cucumber noodles. Top with roasted sesame seeds if desired.
If using scallops: drizzle with oil, salt, pepper. Grill until translucent (about 3-4 minutes per side)
Serve with Noodle Salad (we also threw in some grilled asparagus because it's fresh from the garden and we love it so!)
Notes
In each serving, 346 mg potassium, 205 % of Vitamin A, 82% of Vitamin C, 6% of calcium, 9% of iron. Most of calories (160 per serving) are from the pasta. If you make this with only veggies, up the quantities of carrots and cucumbers (probably an extra cuc and 2 carrots). Calculated without asparagus or scallops
Nutrition Information
Serving size: ⅕ Calories: 229 Fat: 3.4 g Carbohydrates: 44.8 g Sugar: 6 g Fiber: 3 g Protein: 6.8 g Cholesterol: 0 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/asian-noodle-salad-gluten-free-and-vegan/