Sea Vegetable and Noodle Salad with Greens
You will need:
About two servings of sea vegetables (such as Sea Tangle Noodle Company's mixed sea vegetables, but your selection may vary), appropriately rinsed and drained
1 cake of "healthy" ramen (such as Lotus Rice Ramen in traditional or millet, or buckwheat noodles, etc)
1 small piece peeled fresh ginger
1 garlic clove
2 tbsp. Sesame oil
Apple cider vinegar, to taste
Braggs liquid aminos, or soy sauce or tamari, to taste
2 cups (or two large handfuls) of mixed salad greens, or raw spinach
1/2 - 1 avacado
Rinse and set aside sea vegetables. Boil Ramen til moderately soft. While boiling, grate ginger and garlic clove over salad greens, in a large bowl, add AVC, and toss thoroughly.
Rinse cooked ramen. In small or medium separate bowl, toss thoroughly drained ramen with sesame oil and Braggs liquid aminos.
Add sea vegetables and prepared ramen to prepared salad greens. Toss thoroughly.
Divide salad into two serving bowls (or three smaller salads). Top with sesame seeds and desired amount of avacado.
Add salt and pepper to taste. Bon appetit!
Great recipe. Instead of noodle can I use pasta here? I love noodle but I love pasta more.
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