Mindful Sodexo 
Sesame-lime rice noodles with edamame, pickled mushrooms, crisp vegetables, fresh herbs, and roasted chickpeas
Nutrition Facts:
Calories: 260, Carbs: 48 g, Protein: 10 g, Fat: 4 g, Sat. Fat: 0 g, Sodium: 240 mg, Fiber: 6 g
Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes, plus 30 minutes for pickling Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Chilled Sesame Noodle Bowl
Ingredients
Prepare
Chilled Sesame Noodle Bowl
- 1 pound cooked rice noodles
- ½ cup Sesame Lime Vinaigrette, divided
- 1 cup shelled edamame, thawed
- ½ cup sliced water chestnuts, drained
- 1 ⅓ cups shredded carrots
- 1 cup cucumber, matchstick cut
- ½ cup Dry Roasted Chickpeas
- 1 cup Tamari Pickled Mushrooms
- ½ cup sliced green onions
- ¼ cup finely chopped cilantro
- 1 teaspoon white sesame seeds
- 1. Cook the rice noodles according to package directions. Rinse under cold water and drain well.
- 2. Place the noodles in a large mixing bowl and toss with ¼ cup of Sesame Lime Vinaigrette.
- 3. Add edamame, sliced water chestnuts, shredded carrots, julienned cucumber, Dry Roasted Chickpeas, Tamari Pickled Mushrooms, sliced green onions, chopped cilantro.
- 4. Toss gently until evenly combined.
- 5. Divide the noodle mixture among 4 serving bowls. Drizzle each bowl with 1 tablespoon of Sesame Lime Vinaigrette.
- 6. Sprinkle with ¼ teaspoon sesame seeds and enjoy immediately.
Tamari Pickled Mushrooms*
- ¼ cup tamari soy sauce
- ¼ cup unseasoned rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons granulated sugar
- ½ tablespoon finely chopped garlic
- ½ tablespoon finely chopped ginger
- 1 pound cremini mushrooms, sliced
- 1. In a small saucepan, combine the tamari, rice vinegar, sesame oil, sugar, garlic, and ginger.
- 2. Bring to a gentle simmer, stirring until the sugar dissolves.
- 3. Remove from the heat and let cool for a few minutes.
- 4. Place the mushrooms in a bowl and pour the warm pickling liquid over them. Toss to coat.
- 5. Cover and refrigerate for at least 30 minutes. Drain before using.
- 6. *See chef tips for leftover suggestions.
Dry Roasted Chickpeas*
- 1 can chickpeas, drained
- 1. Preheat the oven to 375 degrees Fahrenheit.
- 2. Pat the chickpeas dry with paper towels. Spread them in a single layer on a parchment-lined baking sheet.
- 3. Roast for 12 to 15 minutes, or until lightly golden and crisp. Remove from oven and let cool before serving.
- 4. *See chef tips for leftover suggestions.
Sesame Lime Vinaigrette*
- ¼ cup lime juice
- 2 ½ tablespoons unseasoned rice vinegar
- 2 ½ tablespoons tamari soy sauce
- 1 ½ tablespoons honey
- 1 tablespoon finely chopped garlic
- ⅓ cup grated ginger
- ¾ teaspoon sesame oil
- ¾ teaspoon canola oil
- 1. In a small bowl, combine the lime juice, rice vinegar, tamari, honey, garlic, and ginger. Whisk until well combined.
- 2. Slowly whisk in the sesame oil and canola oil until the dressing is smooth and emulsified. Cover and refrigerate until ready to use.
- 3. *See chef tips for leftover suggestions.
Chef Tips:
- Easy Rice Noodles: Place rice noodles in a large bowl and cover with very hot water. Let soak for 8 to 10 minutes, or until tender, then drain and rinse with cold water.
- Make Ahead: The pickled mushrooms and dressing can be prepared up to 3 days ahead and stored in the refrigerator.
- Extra Vinaigrette? Use it on salads, grain bowls, shredded cabbage slaw, or as a marinade for chicken or tofu.
- Leftover Pickled Mushrooms: Add mushrooms to omelets, grain bowls, wraps, flatbreads, or pasta.
- Extra Chickpeas? Toss leftover chickpeas into salads or roasted vegetable bowls, or enjoy them as a crunchy snack!
- Need More Protein? Add grilled chicken, shrimp, baked tofu, or extra edamame.
- Family-Style Idea: Arrange the noodles, vegetables, mushrooms, chickpeas, and dressing separately so everyone can build their own bowl.
- Meal Prep Friendly: Store the noodles, vegetables, and vinaigrette separately and assemble just before serving for the best texture.
