Sesame Noodles

Yes, those are brown rice penne noodles. Haha. I had a craving for sesame noodles without any thin rice noodles in sight. Whatever, it was still delicious. But obviously, I would recommend the appropriate noodle for the job. And yes, I definitely find it odd that I happened to have seaweed in my pantry before thin rice noodles...

This is supposedly enough for one serving, however, I think this could easily be two.

1 cup cooked rice spaghetti noodles
1 cup hot broth
1 tablespoon toasted sesame tahini
1 teaspoon agave nectar
2 teaspoons rice vinegar
1 tablespoon light olive oil
1 teaspoon toasted sesame oil- or hot chili oil if you like heat
Pinch cayenne or hot curry powder, to taste
1 garlic clove, minced
2 tablespoons sea vegetables, such as arame, wakame, etc
1 small carrot, shaved pieces
1 spring onion or scallion, sliced
1 small dash of coconut milk, hemp or rice milk
Washed baby salad greens
Sea salt and ground pepper, to taste

Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step).

Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.

To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine.

Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked.

Add a small dash of coconut (or whatever kind) milk

To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.

Recipe courtesy of Karina Allrich.