I should really specify with noodles. Because noodles get me every time. #superyum
Slaw:
- 1/4 head of purple cabbage, shredded
- 1/4 head nappa cabbage, shredded
- 2 heads of baby bok choy, chopped finely
- 2 carrots, julienned (or grated)
- 4 stalks of celery, chopped finely
- 1 red bell pepper, chopped finely
- 4 green onions, chopped finely
- 1 mango, diced
- 2T sesame oil
- 2T rice wine vinegar
- Juice of 1 lime
- 1T Bragg or soy sauce
- 1T maple syrup
- 1T Sriracha
- Peanuts (for garnish – optional)
Bowl Instructions:
- Base: Rice Noodles – remember that thai rice noodles don’t need to be cooked but rather you’re rehydrating them. Drop them in boiling water and turn off the heat and allow to rehydrate for 4 minutes or until rehydrated. Rinse with cool water and drain. In a bowl toss the rehydrated rice noodles with 1t sesame oil, 1T rice wine vinegar and 1T Bragg or Soy Sauce (to give flavour and prevent sticking).
- Slaw: as above
- Protein: You can add chicken, grilled fish or Sriracha Tofu would be delish as well!
This bowl was a great leftover lunch as well. #superyum