Healthy Noodle Bowl

Servings- 2

Ingredients:

• Rice or mung bean noodles - 2 cakes (1 noodle cake per serving)

• Red Cabbage - 1 1/2 cup, thinly slices

• Spring onion - 3, chopped

• Carrots - 1 cup, shredded or Julienne cut

• Red or Yellow bell pepper - 1 , julienne cut

• Broccoli florets- 1 cup

• Peanuts - 2 tbsp, crushed

• Mushroom - 1 cup, chopped

• Spinach - 1 cup

• Paneer or tofu - 200 grams

• Oil - 1 tbsp

Dressing

• Hoison - 1 tbsp

• Soy Sauce or liquid aminos - 2 tbsp

• Maple syrup - 1/2 table

• Sambhal or red chilli paste - 1 tbsp

• garlic - grated, 1 clove

• ginger grated, 1 tsp

• white pepper - 1 tsp

• Chilli oil (optional) but recommended - 1 tbsp

• vinegar - rice or black - 1 tbsp

• Toasted vinegar - 1 tsp

Steps

• Preheat oven at 400 F / 220 C

• Mix all ingredients of sauce in a jar and set aside

• Cut all vegetable (except broccoli) into thin slices (Julienne). Brocolli can be separated into florets

• Cube paneer or tofu and lightly coat with salt, tapioca flour. Spray a parchment lined baking tray with oil. Spread the cubed paneer on the tray with space between pieces. Spray oil on the paneer and place the tray in the oven for 15 mins at 400 F/220 C turning once at the 7 mins mark. This ensures a golden brown cover.

• Meanwhile, boil water and soak noodles & Brocolli and set aside for 5 mins (or per package instruction). The vermicelli noodles should soften quickly.

• In bowl place, take a thinly sliced cabbage and sprinkle salt & vinegar. Massage for a minute and set aside.

• Heat oil in pan, add mushroom, spinach and bell pepper. Sprinkle a pinch of salt.

• Draina and rinse the noodles and broccoli with cold water.

• Assemble bowl : Add Carrots, bell peppers, broccoli, cabbage, noodles. Pour the sauce over and give it a toss. Garnish with green onion and peanuts.