vegetarian | gluten free | egg free | dairy free | vegan

25 minutes or less | batch prep

What You’ll Need:

4oz rice noodles

For the dressing:

2 Tbsp sesame oil, divided

1 tsp sea salt

3 Tbsp Tamari

1 Tbsp rice wine vinegar

1 tsp sugar

3 Tbsp natural peanut butter, no sugar added

For the salad:

1/4 c sesame seeds

1/2 bunch (3-4) green onions

1 English cucumber

1 (5-7oz) bag slaw mix, any variety OR 1/2 small cabbage, shredded

Bring a medium pot of lightly salted water to a boil for the noodles & cook according to package instructions.

While water heats/pasta cooks, whisk 1 Tbsp sesame oil & remaining dressing ingredients together in the bottom of a large bowl. Add veggies & sesame seeds.

Rinse cooked noodles with cool water. Transfer back to pot & toss with remaining 1 Tbsp sesame oil. oil and give a good toss.

Transfer noodles into bowl with goodness & toss to coat.

Divide evenly into (4) separate containers for easy grab & go lunch throughout the week, or store covered in the fridge for a quick mid week dinner.

Serves 4.