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Asian Rainbow Noodle Bowl

Nothing beats asian noodle bowls. They are so colorful and fresh, plus they only take minutes to make. For this particular recipe I used brown rice noodles so it completely guilt free. As always you can always use veggies that you like and have in your fridge. I always have this dish with fresh pineapple sprinkled with coconut flakes on the side.

Cook Time: 20 Minutes

Makes 3-4 Servings

All you need is:

1/2 a small red cabbage thinly sliced

1/2 a green or savoy cabbage thinly sliced

1 cup of mushrooms sliced (you can use any mushrooms you like, oyster, button, baby bellas or shiitake)

1 cup of cut broccoli

2 carrots thinly sliced

2 green onions chopped

1 tbsl of fresh cilantro chopped

1-2 tsp of grated ginger (use more or less depending on your preference)

2-3 tbs of sesame oil

2 tbs of vegetable oil (for cooking the veggies)

4-5 tbs of tamari sauce (or soy sauce or braggs liquid aminos)

1 tbs of sesame seeds

2 garlic cloves minced

1 red pepper sliced

1/2 an 8 oz. package for rice noodles

pinch of red pepper flakes


  • First cook the rice noodles according to the package instructions. Strain and set aside.

  • Next bring a large skillet or wok to medium heat and add in the vegetable oil, veggies and garlic. Cook for 4-5 minutes while stirring.

  • Lower the heat to low and add in the rice noodles, tamari sauce, ginger and sesame oil and stir well.

  • Stir in the sesame seeds, cilantro, red pepper flakes and salt and pepper to taste.

  • Enjoy

Veggie Rainbow......

Done in just minutes


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Hey I'm Shantelle!


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