Brown Rice Noodle Salad

Ingredients

For the salad:
1 8oz package thin brown rice noodles
1 cup sugar snap peas
1 cup chopped baby bok choy
1 cup broccoli florets
1 cup thinly sliced bell peppers
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed fresh cilantro leaves
1/4 cup chopped scallions (white and green parts)
2 tablespoons sesame seeds

For the Dressing:
1/4 cup rice vinegar
1/4 cup maple syrup
1/4 cup wheat-free tamari
1/4 cup untoasted sesame oil
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 teaspoon red chili flakes

Preparation

1. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.

2. Bring a large pot of water to a boil. Add the rice noodles, sugar snap peas, bok choy and broccoli florets. Boil for 1 minute. Strain and rinse under cold water. Drain as much water from the noodles and vegetables as possible. Add the noodles and vegetables to a large bowl.

3. Add the dressing to the bowl of noodles. Add the sliced bell peppers, Thai basil, cilantro, scallions and sesame seeds. Toss well to combine and let sit for at least 15 minutes before serving so the noodles can soak up the dressing.