Asian noodles with toasted pumpkin seeds

By Julie Daniluk
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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
TOTAL TIME

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

Directions

  1. Warm the noodles in a pot and salt to taste. Drain well.
  2. Meanwhile, whisk dressing ingredients together and set aside.
  3. Toss noodles with the vegetable mixture and dressing. Divide between four bowls, topping each with pumpkin seeds.

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