Asian Noodle Salad


1 box of brown rice Capellini noodles
2 Tbsp sesame oil
4 cloves finely chopped garlic
2 Tbsp freshly grated ginger
1 red onion, finely sliced lengthwise
I c cubed organic tempeh (or tofu)
2 c assorted chopped mushrooms (I love lions mane, shiitake, cremini) 
1 c broccoli florets 
Couple splashes of tamari
1 carrot - julienned or cut whatever way you like
1 chopped bell pepper
1 c snap or snow peas
1 handful spinach or finely chopped bok choy

For the salad dressing:
1/4 c sesame oil
1/2 c tamari
1/4 c water
2 Tbsp Ume plum vinegar
1 Tbsp rice vinegar
1 Tbsp fresh lemon juice and orange juice
2 Tbsp sucanat or coconut palm sugar
2 tsp red chili flakes

Cook the noodles, drain, and set aside.

While noodles are cooking, add sesame oil to a pan and sauté garlic, ginger, and onion until softened. Add tempeh, mushrooms, broccoli, and tamari. Cook for 5 minutes.

In a Vitamix, blend salad dressing ingredients.

Toss everything together (noodles, cooked veggies and tempeh or tofu, raw veggies and dressing). Let sit a few minutes and enjoy!

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