• 2 packets of NOoodles, Original or Angel Hair (made with yam flour and lime found in the refrigerator section)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon fresh ginger, minced (or ground)
  • 1 tablespoon coconut aminos
  • 1 head green leaf lettuce, washed and dried
  • 1/2 cup purple cabbage, shredded
  • 1/2 cup yellow beet, raw and shredded
  • 1/2 cup radishes, sliced
  • 1/4 chives, sliced
  • 1/4 sliced almonds
  • A sprinkle of black sesame seeds


  • 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

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