Cold Rice Noodles

Ingredients:

• 1 package rice noodles or buckwheat noodles

• 2 ears of fresh corn, cut from cob

• 1 large red pepper, cut in small pieces

• 1 cup purple cabbage, cut into small pieces

• 3-4 persian cucumbers, or 1 large english cucumber with middle scraped out, cut lengthwise down middle, the each side again, finish with small pieces

• 1 large carrot, cut lengthwise, then cut into small pieces

• 1 large handful of fresh basil leaves, cut into thin strips

Sauce:

• 1/4 cup tahini

• 2 Tablespoons Brown Rice Vinegar

• 1 Tablespoon Chickpea Miso

• 1 small handful of fresh basil leaves

• 1 inch piece of fresh ginger

• 1 teaspoon tamari or soy

• 1/2 tsp hot pepper sesame oil

• 1/2 tsp honey

• 1/2 tsp toasted sesame oil

• 2 Tbsp water

• 1 fresh lime juice, squeezed

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Directions:

1. Cook noodles as directed on the package. Rinse with cold water and set aside to drain.

2. Chop all your veggies and place in a large bowl.

3. In a blender, place all your ingredients for the sauce and blend well. Add a bit more water if needed.

4. Put noodles in with veggies and pour sauce over the mixture and stir well.

5. Enjoy this cold dish with a main or have for a nice light lunch or dinner.