If you love raw garlic, sesame oil and black pepper, then this is the lunch for you. I’m glad I keep toothpaste at work since my breath was kickin’.
4 oz brown rice noodles
4 medium carrots, peeled, julienned and cut around 3 inches
2 cucumber, peeled, seeded, julienned and cut around 3 inches
4 green onions, trimmed and cut around 3 inches
6 garlic gloves, minced
4 tsp salt, divided
1 tsp peppercorns (preferably Szechuan)
4 tbsp soy sauce
2 tbsp samal oelek
2 tbsp sesame oil
2 tbsp rice wine vinegar
- Cook noodles according to the directions on the container
- Combine carrots, cucumber, green onions and garlic in a bowl and toss with 2 tsp of salt. Set aside.
- Heat peppercorns in a small skillet over medium heat until fragrant. Mash with a mortar & pestle. Mix with the remaining dressing ingredients and 2 tsp salt.
- Drain noodles. Rinse cucumber mixture and dry with paper towels. Add to noodles and dressing.
This makes 4 servings with 225 cal.; 8 g fat; 36g carbs per serving.
When I made this recipe, at the end I divided the servings into 4 equal-ish servings.
Slight adaptation from https://www.amazon.com/gp/product/0760755701/ref=dbs_a_def_rwt_bibl_vppi_i1