My wife and I have been working really hard to lose weight, and get into better shape. Every night when she gets home from work, we try to walk a couple of miles and then eat a healthy meal before it gets to late.
We’ve planned a trip to Colorado later this Summer, and are working hard to “condition” for it, in the hope that our outdoor escapades don’t kill us the way they did last year.
I made this for dinner a couple of nights ago, and have been enjoying the leftovers for lunch the past couple of days.
I love food. I enjoy being assaulted (in a good way) by flavors, textures, colors and aromas. I can promise that this dish delivers all of those attributes and will have you forgetting that you are actually putting “good” fuel into your body!
I made this into a vegetarian recipe, but I’ve also been eating it with some roasted chicken as well. The edamame, rice blend and glass noodles (made from mung bean flour, and are super healthy by themselves) provide a complete protein, I just enjoy mixing it up a bit!
Please enjoy this recipe, and let me know what else you added to make it your own!
Makes 4 Servings
For The Peanut Dressing:
1 Cup, Mayonnaise
1 Each, Lime, Juiced
1 Each, Orange, Juiced
1 Tbs., Rice Vinegar
1 Tbs., Sesame Oil
1½ Tbs., Soy Sauce
2 Tbs., Peanut Butter
2 Tbs., Brown Sugar
1 tsp., Garlic, Minced
1 Tbs., Ginger, Peeled and Minced
2 Tbs., Green Onions, Roughly Chopped
2 Tbs., Cilantro, Roughly Chopped
For The Bowl:
10.5 Oz., Bag Asian Slaw Mix (Chopped Salad Mix)
1/4 Cup, Peanut Dressing
5.29 Oz., Bag Glass Noodles
To Cover, Boiling Water
2 Tbs., Sesame Oil
1 Cup, Rice Select, Royal Blend, Rice Blend
2 Cups, Vegetable Stock
2 Cups, Daikon Radish, Peeled, Cut Julienne
2 Cups, Carrots, Peeled, Cut Julienne
2 Cups, Edamame, Shelled and Blanched
½ Each, European Cucumber, Sliced on Bias ⅛” Thick
To Garnish, Green Onions, Cut on Wide Bias
To Garnish, Bamboo Smoked Sesame Seeds
- Combine all of the ingredients for the peanut dressing in a food processor, and process until smooth
- Place the glass noodles in a bowl and cover with boiling water
- Allow to sit until the noodles are al dente
- Drain and rinse with cold water, drain again
- Place the noodles back in the bowl and toss with hot sesame oil
- Place the rice and the vegetable stock in a small sauce pan
- Bring to a boil, then reduce to a simmer
- Allow to cook until all of the stock has been absorbed
- Fluff with a fork
- Combine the Asian slaw mix and the peanut dressing in a mixing bowl, and mix until the slaw is thoroughly coated
- Divide the slaw among 4 large bowls
- Place the dressed glass noodles on top of the slaw
- Evenly divide the cooked rice, daikon radish, carrot, edamame and cucumber between the 4 bowls, placing them on top like spokes in a wheel
- Garnish the top with the green onions and sesame seeds