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There’s just something that gets me about noodle bowls. It is a comfort food dish that is ready in just a few minutes. I don’t know about you, but when I’m craving comfort food the last thing I want to do is wait hours for it. I love veggie lasagna, twice baked potatoes, and anything...Read More


4 servings

Total time

15 minutes




  • 8.80 oz brown rice noodles
  • 3 tablespoons sesame oil
  • 2 tablespoons freshly squeezed lime juice ((from 1-2 limes depending on their size))
  • 2 tablespoons coconut nectar
  • 2 tablespoons liquid aminos OR coconut aminos OR gluten-free tamari
  • 2 cloves garlic (, minced)
  • 1 tablespoon minced ginger root ((fresh not dried))
  • 1 teaspoon lime zest ((from about 1 lime))
  • ½ head savoy cabbage (, sliced into thin ribbons)
  • 1 bunch scallions (, sliced into rounds)


  1. Cook noodles according to package directions. Drain and rinse thoroughly with cold water to cool the noodles completely. Set aside.
  2. In a small bowl, whisk together the sesame oil, lime juice, coconut nectar, aminos, garlic, ginger, and zest.
  3. In a large bowl combine noodles, cabbage, scallions, and dressing. Serve.

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