It has been ridiculously humid here in Sydney lately. That awful feeling where you step outside and it just feels damp. It's hot and sticky and even when it looks like it should be cooler, you step outside to find the polar opposite.
Don't get me wrong, I love summer - but humidity I could probably go without. My hair's a constant frizz ball and I definitely don't want to switch on the oven and warm my house up any more than it already is.
But there is an upside. These humid summer nights have had me craving cool and refreshing lunches and dinners - just like this noodle salad.
If you're reading this in the northern hemisphere, worry not - because I also make this in the winter!
It's a versatile recipe that can be enjoyed hot or cold (just see the notes below the recipe for how I tweak it to be a hot dish) and it's seriously delicious.
The perfect side dish for parties and a great meal prep recipe for work lunches, it's super easy to make but still impressive.
I've shared a single serve recipe here as I've been whipping it up for lunch just for me, however, it's easily multiplied to serve a few or a crowd.
So let me share the recipe with you! >>
Healthy Cold Sesame Noodles Salad Recipe
gluten free, vegan, low fat, clean eating friendly, refined sugar free,
peanut free, egg free, dairy free, healthy, lunchbox friendly
serves one, easily multiplied
1 serve of cooked pasta/noodles*
1 tbsp (15g) hulled tahini
1-2 tbsp coconut aminos or tamari (or soy sauce if you don't need it GF)
1 tsp coconut sugar
1 small cucumber, julienned (sliced into thin strips**)
1 medium carrot, julienned
Salt and pepper, to taste
Sliced scallions/spring onions, to garnish.
- Cook your pasta/noodles according to package directions, drain and rinse in cold water.
- Add your tahini, coconut aminos/soy and coconut sugar to a small saucepan, stirring over a low heat until combined.
- Toss your pasta/noodles, carrot and cucumber through your sauce and place into a bowl to chill in the fridge or serve immediately (the sauce doesn't heat the cold pasta and veggies up too much so we usually eat it immediately unless we're making it for a party).
- Garnish with scallions/spring onions and enjoy!
Notes:
*I usually use Barilla Gluten Free Spaghetti for this recipe as I haven't found gluten free noodles that I love and I'm not a fan of chewy rice noodles!
**You can also run your carrot and cucumber through a spiraliser if you have one!
***To Make a Hot Version: Switch the cucumber for julienned/spiralised zucchini and toss your veggies and noodles with your sauce over a medium-low heat until warmed through. Feel free to add extra veggies as well - thinly sliced bell pepper/capsicum are one of our favourite additions!
But tell me, do you eat differently according to the weather outside?
And what have you been eating for lunch lately?
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