Tuesday, January 10, 2012



Serves: 2
Prep Time: 15 minutes
Cook Time 15 minutes


                                                3 small bags bean curd vermicelli (find at your local asain market)
                                                5 Tbs low sodium soy sauce (San-J gluten free)
                                                2 Tbs rice wine vinegar (Nakano gluten free)
                                                1 Tbs sesame oil (100% pure sesame oil, Kadoya)
                                                2 Tsp honey (can sub with agave nectar)
                                                2 Tbs spicey brown mustard (Trader Joes)
                                                1 Tsp cream peanut butter (Smukers all natural)
                                                5 scallions, green and white parts, very thinkly sliced


1) Cook noodles according to package directions. In a large bowl whisk together the next 6 ingredients to make sauce. Set aside.

2) Finely chop the scallions. Set aside.

3) Let noodles cool slightly and poor the sesame sauce over noodles. Mix well.

4) Toss in finely chopped scallions and enjoy!

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