ut­terly de­li­cious gluten-free and so quick & easy

Healthy Mama - - Eats - By Kim­berly from The Lit­tle Plan­ta­tion | Serves 2-4

We adapted this recipe from 101cook­books :) It is UT­TERLY de­li­cious, gluten-free and so quick and easy to make, just per­fect for a mid-week meal. The recipes mix­ture of warm and fresh in­gre­di­ents makes it a great, light au­tumn meal - not as cold as your reg­u­lar salad, but also not as stoggy and heavy as most au­tum­nal recipe.

WARM JA­PANESE BLACK NOO­DLE SALAD

250g/9oz black rice noo­dles (see tips below for al­ter­na­tives)

a pinch of salt

1-2 hand­fuls of fresh (or­ganic) spinach

a hand­ful of (or­ganic) radishes

½ (or­ganic) cu­cum­ber

a hand­ful of fresh (or­ganic) co­rian­der/ cilantro

1-2 long (or­ganic) onions/scal­lions

1 ta­ble­spoon (black or white) (or­ganic) sesame seeds

½ tea­spoon chilli flakes (op­tional)

DRESS­ING (SEE TIPS)

2 ta­ble­spoons sesame oil

juice of 1 (or­ganic) lemon

1 inch piece fresh ginger, grated

2 ta­ble­spoons brown rice vine­gar

2 ta­ble­spoons of ta­mari sauce

By Kim­berly from The Lit­tle Plan­ta­tion | Serves 2-4

1 Get all the in­gre­di­ents out and onto the kitchen counter, ready for use.

2 Wash the spinach, radishes, cu­cum­ber, co­rian­der and long onions. Roughly chop the spinach and co­rian­der. Finely chop the long onions. Half the cu­cum­ber and take out the seeds then slice finely with a potato peeler into long rib­bons (as shown). Slice the radishes finely with a potato peeler or just chop finely, whichever you pre­fer. Set all the fresh, chopped in­gre­di­ents aside.

3 Next bring a pot of wa­ter with a pinch of salt to the boil. Once the wa­ter has started boil­ing, add the noo­dles. Fol­low the in­struc­tions on the back of the packet of noo­dles for length of time they need to cook, but the ones I used needed about 5 min­utes.

4 Next pre­pare the dress­ing. Grate the ginger and place in a small con­tainer. Add the lemon juice, sesame oil, brown rice vine­gar and ta­mari sauce. Stir and com­bine well.

5 The noo­dles should be cooked now, so re­move them from the heat. Drain off the hot wa­ter and then briefly run the cooked noo­dles un­der a cold wa­ter tap to stop them from cook­ing fur­ther.

6 In a bowl, mix the noo­dles with the spinach, radishes, cu­cum­ber and long onions. Then driz­zle the dress­ing over the noo­dles and mix to­gether well.

7 Fi­nally, top with sesame seeds as well as the chilly flakes if us­ing.

8 Serve im­me­di­ately and en­joy!

Tip 1: You can also use pak choi/bok choy in­stead of spinach if you pre­fer.

Tip 2: We used black rice noo­dles be­cause they look beau­ti­ful, are gluten-free and taste amaz­ing. But you can also use white, brown rice or tra­di­tional Asian noo­dles if you wish and this is eas­ier for you to come by.

Tip 3: You can com­pletely adapt this recipe to your taste­buds. For ex­am­ple, you can add fresh chopped chill­ies, grated car­rot or soya sprouts if you wish. Or re­place the sesame seeds with chopped peanuts. Tip 4: If you don't have ta­mari sauce to hand, you can use light soya sauce in­stead.

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