Monday, April 29, 2013

Gluten Free Cold Sesame Noodle Salad

I feel like I’m constantly talking about how important meal planning is for me…but I really can’t stress it enough.

It helps me make healthy choices, ensures that I have something that is safe for me to eat, and it helps me not have hunger meltdowns. Win, Win, Win.

Yes, it does take a little bit of time, but it’s worth it for me.

And I’m not saying that I ALWAYS feel like doing it. Yesterday was a prime example of lacking motivation. Parrish and I had a big, FUN weekend with MOH and friends. So by the time Sunday rolled around, all I wanted to do was lay around.

But I reminded myself of my busy week, AND all that I want to be able to accomplish. So meal planning it was, and since it’s going to be a busy week, there was food prep too!

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Starting on the left, homemade dressing for a kale salad later in the week, hummus for dippers, sliced peppers for dipping, Cold Sesame Noodle Salad, Roasted Asparagus, Roasted BBQ Chickpeas for snacking, tomatoes and lettuce for salads. Also in the back: kefir for smoothies and wheatgrass to give my juices a punch

I also have:

easy gluten free recipes 043fresh blueberries, raspberries, and plain Greek yogurt for breakfast add-ins.

Not pictured is some chopped Bok Choy, chopped Broccoli, and sliced turkey.

Pretty simple, and in all, the prep took about an hour and a half. Which is nothing when compared to how much time and sanity it will save me through out the week. Plus I caught up on The Office while I prepped!

It was mostly cleaning, chopping, and roasting. Easy enough. The only new addition is the Cold Sesame Noodle Salad:

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A few months ago, Nasoya contacted me and asked if I would like to write a review of their Pasta Zero Plus. I said yes, not realizing how busy my life was about to become. Long story short, I’m just now getting around to trying it AND I wish I had tried it sooner!

Each serving of pasta only has 20 calories and no fat. They’re gluten free and vegan, made from chickpea flour, the noodles basically absorb the flavor of whatever you toss them in!

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One IMPORTANT tip: Do not let the smell hinder you! When first opened, these noodles smell like fish. Don’t despair, simply rinse and then rinse again under cold water. In no way do they taste like fish or should they taste like fish. It must be a side effect from being packed in water.

Second tip: Pre-cut these noodles! They are incredibly long, so when you prepare them in a recipe, pre-cut the noodles before serving.

And third: don’t let the above two tips scare you! I will definitely be buying these noodles again. In fact, I will buy them to make Cold Sesame Noodle Salad again, because this recipe is TASTY!

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Gluten Free Cold Sesame Noodle Salad

inspired by Cold Asian Noodle Salad on Food Network

you’ll need:

-one package Nasoya Pasta Zero Plus; drained, rinsed twice and drained, cooked in a skillet on medium-high heat for 4-5 minutes or until dry; pre-cut into manageable size

1 cup red or yellow pepper strips, julienned

2 carrots, julienned

1 cup sunflower shoots or sprout of your choice

2 tbsp. red onion, minced ( you could substitute 3 scallions, minced)

1 cup bok choy, roughly chopped

1 tbsp. sesame seeds

The sauce:

1 tsp. sesame oil

2 tbsp. gluten free rice wine vinegar ( I used a garlic infused rice wine vinegar)

3 tbsp. gluten free tamari

1 tbsp. San-J Gluten Free Asian BBQ Sauce

2 tsp. Organicville Sriracha Sauce

Whisk together your sauce. Combine veggies with noodles and sesame seeds. Dress with sauce and toss to combine. You could also make it in a container with a lid and shake to combine.


Happy Monday!