Healthy Rice Noodle Salad

Ingredients:

• Can use 100g Rice vermicelli, Rice noodles or buckwheat noodles
• Boiling water to soak noodles
• 2 carrots julienne grated
• 200g of broccoli florets
• 70 g of bean sprouts
• 1/2 red capsicum and 1/2 green capsicum- deseeded and cut into thin slices
• 15 sprigs of coriannder
• 1 cup of spinach leaves
• Tamari dressing. - 45ml of tamari gluten free, 40ml of rice vinegar, 40ml olive oil, 3 teaspoons of maple syrup, 3 teaspoons of roasted sesame seed, 2 cm of fresh ginger
• Satay Sauce - 40ml of gluten free tamari, 15 ml of white vinegar, 2 garlic cloves, 50 g of fresh ginger, 20g of fresh turmeric, 1 fresh chilli , 60g of coconut flakes, 2 teaspoon of maple syrup, 125g almond butter, 50g of coconut water or coconut milk
• Love

Directions

1. Cut up all veggies and put in large bowl. These veggies are served raw and this is the joy of this dish.

2. Boil water and pour on rice noodle or boil up buckwheat noodles and drain once cooked.

3. Place all of the Tamari dressing ingredients in blender and blend up and pour on drained noodles.

4. Place all the Satay Dressing ingredients in a blender. Blend up and place in bowl.

5. Divide up into Bowls the noodles and the veggies. Put a few dollops of satay sauce on top or serve in bowl on the side.  To reduce oil have without the satay sauce.

6. Enjoy