Cold noodle salad

BFF Abe Lincoln made this cold noodle dish for me ages ago. And it was memorable.

Wow, it was such a long time ago that she was still consuming gluten.

Though I have carefully stored the small note paper sheet that holds the recipe, tucked into my binder for years, I had never made it because nothing clicked when I thought about subbing GF noodles in for the soba.

But then, on my last trip to H Mart, I picked up a bag of Sea Tangle. I had never heard of Sea Tangle before, but right on the package it said it was gluten-free. And clearly, it held noodle potential.

This cold noodle salad comes together in under 30 minutes using the Sea Tangle*. The grown ups all liked it, Sister and Bro-In-Law brought home leftovers enthusiastically.

* I plan on making this dish with Shirataki noodles ate some point.

Cold Noodle Salad (may be an Emeril recipe...)

1/4 c honey
1/4 c Bragg's or coconut aminos to make soy-free
4 tsp sesame oil
1 lb. Sea Tangle noodles
1/2 c thinly sliced scallions
1/2 c mung bean sprouts
1/2 c thinly sliced carrots
1/2 c cuke peeled, seeded, thinly sliced
1 c crushed toasted cashews or peanuts
3 Tbs chopped fresh cialntro (left out this time bc my mom cannot abide cilantro)
2 Tbs black sesame seeds (optional...I love the visual interest they add :-)

• Whisk together honey, Bragg's and sesame oil and set aside.
• Prep all the veggies: wash, rinse, peel, slice, etc.
• Prep cashews: toast and chop/crush.
• Prep cilantro: wash, dry and chop.
• Cut open bag of Sea Tangle. Rinse noodles in cold water and break apart as needed. Cut noodles, as desired, with kitchen shears.
• Mix together, well, noodles, veggies, nuts, cilantro, sesame seeds and honey mixture.