This recipe is Gluten-Free, Dairy-Free Egg-Free, Corn-Free and comes thanks to Delight Gluten Free.
1 package rice noodles
1 teaspoon sesame oil
1 teaspoon hot chili oil
2 tablespoons rice wine vinegar
3 tablespoons gluten-free Tamari soy sauce
1 tablespoon natural peanut butter
1 cucumber, peeled, seeded, and julienned (thinly sliced)
1 carrot, peeled, and julienned
1 granny smith apple, peeled and julienned
1 cup bean sprouts ½ cup bok choy, thinly sliced
½ cup purple cabbage, thinly sliced
2 tablespoons cilantro, finely chopped
¼ cup unsalted peanuts, rough chopped for garnish
1. Bring water to a boil in a large pot. Cook rice noodles as directed on package. Cool noodles in an ice bath to end the cooking process. Remove the noodles from the water, drain well, and set aside.
2. In a small bowl, whisk together sesame oil, chili oil, rice wine vinegar, gluten-free Tamari soy sauce and peanut butter until well combined.
3. Add noodles, all vegetables, and cilantro to a large bowl. Toss to combine.
4. Pour the dressing over the noodle salad, and toss gently with tongs to mix well. Garnish with the chopped peanuts and serve immediately, or after refrigeration if desired.
Yield: 4-6 servings
Dr. Stephen Wangen is the award winning author of two books on solving digestive disorders, and a nationally recognized speaker on IBS. He has been on ABC, NBC, and Fox as well as public radio. He was recently named one of Seattle’s Top Doctors by Seattle Magazine.