- Remove the NOoodles from bags, drain, rinse thoroughly and drain until dry. In a frying pan/skillet heat sesame oil on medium heat and add fresh ginger and NOoodles. Add coconut aminos and stir until noodles are well coated (approx. 5-10 min)
- In a bowl, place torn pieces of green leaf lettuce, cabbage, beets, radishes, chives, and almond slices.
- When noodles are done, place them in the salad and mix with sesame ginger dressing.
- Sprinkle with black sesame seeds and serve
Optional: You can also use toasted sesame oil and rice vinegar, Celtic sea salt and pepper for the dressing and add shrimp or chicken.
Serves 2-4
