Lunch: Asian Cucumber Salad

An Asian inspired heathy vegan lunch.

This recipe includes superfoods such as:

Sesame Seeds

Ingredients

3/4 large Cucumber
1 packet Shiritaki Noodles
2 tbsp. Coconut Oil
1 medium Spring Onion
1/4 tsp. Red Pepper Flakes
1 tbsp. Sesame Oil
1 tbsp. Rice Vinegar
1 tsp. Sesame Seeds
Salt and Pepper to Taste

Instructions

1. Remove shiritaki noodles from the package and rise off completely. This may take a few minutes, but make sure that all of the extra water that came in its package is washed off.
2. Set noodles on a kitchen towel and thoroughly dry them.
3. Bring 2 tbsp. Coconut Oil to medium-high heat in a pan.
4. Once the oil is hot, add noodles and cover (it will splatter). Let these fry for 5-7 minutes or until crisp and browned.
5. Remove shiritaki noodles from the pan and set on paper towels to cool and dry.
6. Slice cucumber thin and arrange on a plate in the design you’d like.
7. Add 1 medium Spring Onion, 1/4 tsp. Red Pepper Flakes, 1 tbsp. Sesame Oil, 1 tbsp. Rice Vinegar, 1 tsp. Sesame Seeds, and Salt and Pepper to taste. You can also pour over the coconut oil from the pan you fried the noodles in. This will add a salty component so keep that in mind. Store this in the fridge for at least 30 minutes before serving!

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