This recipe is adapted from Flavour Bomb Greens n Noodles on My New Roots.
(Yields: 1 plate, Serving: 1, Prep time: 15 mins, Cook time: 10 mins)
2 packet whole wheat noodles
1 cup baby spinach
1 cup kale
2 large Swiss chard leaves (stems included)
1 tablespoon extra virgin olive oil
1 teaspoon lime juice
2 tablespoons reduced sodium soy sauce
1 teaspoon red wine vinegar
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
A pinch of red pepper flakes
2 sprinkles freshly ground pepper
2 sprinkles sea salt
1 clove minced garlic
1/4 chopped scallion
1/2 teaspoon toasted white sesame seeds
1 tablespoon roasted cashew
Prepare the greens.
Chop them into thin, long slices and put them all in a bowl.
Make the dressing in a separate bowl by combining all the dressing ingredients together. Remember to finely mince your garlic and chop the scallions.
Set the dressing aside.
Add two bundles of noodles in a saucepan with water and bring it to a boil.
I use dried whole wheat noodles.
Keep the noodles boiling in high until it’s soft. (Taste to find out!)
Meanwhile, if the cashews and sesame seeds are not roasted, either put them in the oven at 400F for 10 minutes or in the microwave for 2-3 minutes.
Once the noodles are ready, drain all the water and put them on a plate.
Add the greens.
Pour the dressing on top and sprinkle with sesame seeds and cashew. (You may like to break the cashews)