Spring Noodle Bowl

Spring Noodle Bowl (Serves 4)

• 12 ounces Pasta of your choice
• 3 cups fresh or frozen broccoli florets
• 1½ cups frozen, shelled edamame
• 1 bunch radishes, sliced
• 2 carrots, grated
• 1 bunch scallions, diagonal slices
• ¼ cup almonds, sliced or chopped
• Mung bean sprouts as garnish

Sauce

• ½ cup coconut aminos
• ½ cup filtered water
• ¼ cup rice vinegar
• ¼ cup tomato paste
• 2 tablespoons grated fresh ginger
• 1 teaspoon red pepper flakes or Mrs. Dash Extra Spicy
• 1 teaspoon corn starch

Cook pasta, drain and set aside.

In 3 tablespoons filtered water, cook broccoli and edamame for 4 minutes. Set aside.

Make the sauce by adding coconut aminos, water, rice vinegar, tomato paste, ginger, and red pepper flakes or Mrs. Dash Extra Spicy to a saucepan and bring to a boil. Add the cornstarch to 2 tablespoons of water and mix well. Slowly pour the cornstarch slurry into the sauce pan, stirring to prevent lumps until the sauce has thickened slightly, 2-3 minutes.

Pour sauce over the pasta and mix well.

In serving bowls, add pasta to bottom of bowl, then broccoli, edamame, carrots, radishes and scallions, and garnish with sprouts and almonds. Enjoy.