Asian noodles with toasted pumpkin seeds
Konjac noodles are basically a free food: They contain only seven calories a cup, because you can't digest them, but the good bacteria in your gut sure can. And that's good news for you, because it acts as a prebiotic. Better yet, they come precooked, so all you need to do is warm them up and toss with your favourite fresh ingredients. Add some of Julie's light Asian dressing to the mix and you've got yourself a lovely, healthy lunch.
SERVES
4
Ingredients
For the noodles:
- 1 cup grated carrot
- 1 package (250 grams) thin konjac noodles
- 1/4 teaspoon grey sea salt or pink rock salt, divided
- 1/2 cup broccoli sprouts
- 1/2 cup green onion
- 1/2 cup toasted tamari pumpkin seeds
For the dressing:
- 1 garlic cloves, minced
- 1 tablespoons raw honey (or to taste)
- 2 tablespoons tamari or coconut aminos
- 1 tablespoons extra-virgin olive oil
- 1 1/2 tablespoon toasted sesame oil
