Tahini Lime Immune-Boosting Noodles

For those of you who watch my Instagram/Facebook stories, you might have seen me chatting these up recently. These noodles are just my absolute FAVORITE new thing to eat, and I make them waaaay too often.  Like, sometimes almost daily!! #sorrynotsorry

Here are the reasons I'm slightly obsessed with this recipe:
1. It's freakin delish
2. It's SUPER immune-boosting!! (I've been around a lot of sickos recently - plus it's the time of year we all need to keep immune-boosting in mind)
3. It's quick and easy to make - all the stuff comes together while I'm "cooking" the noodles.
4. It's relatively low in calories, and the noodles are automatically portion controlled, but it feels like a lot of food because of all the veggies. So for food-obsessed people like me who still want to be healthy, that’s a YES.
5. All the veggies. All the veggies make all the bodies so happy!


That’s an irrelevant picture of some sprouts just so you have a picture here, but you don't have to put sprouts in this dish. Truth be told, I don't have a proper pic of this dish, but I couldn't wait til I did to share it with you, so here goes!!! : )

NOTE: These aren’t, um, pretty, but their other fine qualities more than make up for that. So, I’d recommend serving them in casual settings, such as at home, Netflixing in your pj’s, or on a road trip with someone you love. Not at a fancy dinner party where people care more about style than substance. And do you really want to go to that party anyway??

Just stay home and eat these like I do.

Immune-Boosting Yummy Noodles

One nest of beanthread noodles (available at any Asian market); I buy them in packages of three nests and one nest is one serving

Tahini Miso Sauce:
1 tablespoon EACH: tahini paste and dark (or red) miso
1-2 tablespoons grated ginger (I use the full amount, because I like it like that)
2 cloves garlic
Juice of one lime (if it’s extra juicy, half of a lime will do)

Vibrant Veggies:
3 cups of whatever veggies you choose, chopped or grated (such as spinach, cilantro, green onions, grated carrots, cabbage)
NOTE: to make this dish super easy, I recommend using veggies that you don't have to cook.

1. Cook the beanthread noodles: Bring enough water to a boil so that you’ll be able to submerge the nest completely. Once the water boils, remove from heat, submerge the noodles, and let sit, covered, for about five minutes. 
2. While that's happening, put the sauce ingredients in a large bowl. Whisk to combine. Add the veggies and stir well.
3. Drain the noodles once they're tender, and add to the bowl. Stir all of the ingredients together and enjoy!

Serves one; GF/Green (according to the health guidelines in my books and programs)

If you try this one, let me know what you think! I swear, I feel energized every time I eat this. Plus, it seriously is SO tasty!!! : )

xoxo Tess