Noodles! I'm frequently making demands or dreaming about noodles. I love them. This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.
Noodle Bowl + Ginger Lime Sauce
6 oz lo mein noodles
1 broccoli, chopped
1 cup snow peas, chopped
1 red bell pepper, seeded and thinly sliced
2 carrots, match-sticked or thinly sliced
1 package brown tofu, sliced
for the ginger lime sauce
juice of 2 limes
2 teaspoons olive oil
2 teaspoons agave syrup
pinch of salt
2 tablespoons fresh ginger, diced
2 tablespoon sesame oil
2 tablespoon soy sauce
Cook noodles using package instructions, usually a few minutes in boiling water. Drain and set aside.
Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.
Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions. Sprinkle with sesame seeds.
In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce. Strain and spoon onto noodles and veggies. Toss if you like and eat.