This didn't turn out restaurant-style, but a combo of good flavors made this dish unique, fresh, healthy, perfect for summer, and totally sufficient for dinner.
What I used:
1 packet of rice sticks (they're gluten-free, a plus!)
1 cup mung beans
1 green onion, chopped
3/4 cup grated cucumber
1 handful cilantro leaves
1 handful of mint leaves, chopped
2 tablespoons chopped cashews or peanuts
For the dressing:
1 cup coconut milk
2 dates
2-4 teaspoons cayenne pepper (depending on how much kick you want)
1 tablespoon almond butter
1 tablespoon non-gmo miso paste
1/2 a lemon, squeezed
-Blend all ingredients until smooth.
Boil the noodles; rinse, drain and transfer to a bowl. Pour dressing over, and top with sprouts, cilantro, green onions, cucumber, mint and nuts... That's it!
What I used:
1 packet of rice sticks (they're gluten-free, a plus!)
1 cup mung beans
1 green onion, chopped
3/4 cup grated cucumber
1 handful cilantro leaves
1 handful of mint leaves, chopped
2 tablespoons chopped cashews or peanuts
For the dressing:
1 cup coconut milk
2 dates
2-4 teaspoons cayenne pepper (depending on how much kick you want)
1 tablespoon almond butter
1 tablespoon non-gmo miso paste
1/2 a lemon, squeezed
-Blend all ingredients until smooth.
Boil the noodles; rinse, drain and transfer to a bowl. Pour dressing over, and top with sprouts, cilantro, green onions, cucumber, mint and nuts... That's it!
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