These noodles work perfectly in a salad and satisfy that comfort food noodle craving without the guilt.
16oz brown rice noodles (I prefer Tinkyada brown rice spaghetti style)
1 bunch kale
1 red bell pepper
2 green onions
2 handfuls of mushrooms
1/2 cup peanut butter
1/2 cup water (or more depending on desired consistency)
1-3 TBS gluten free tamari
Juice of 1 lemon or lime
1TBS rice vinegar or apple cider vinegar
1" Ginger (or more)
1-3 cloves raw garlic or or 1 small shallot
Red pepper flakes (optional)
-Put water on to boil for noodles.
-While waiting for the water to boil, wash all veggies except mushrooms. Clean mushrooms with a damp cloth.
-While noodles are boiling, wash and cut kale. Put kale in a large salad bowl and massage with olive oil and salt.