Oh how I love thanksgiving and taking the time to be with friends and family! Every Thanksgiving my family of Chinese origin would attempt to make the traditional Thanksgiving feast and we never quite nailed it. This year every dish except two were plant-based and delicious, thanks to my children who orchestrated the whole feast! As part of our celebration of Thanksgiving, my Chinese family would always include a noodle dish of some sort as a symbol of long life.
This year I’m making a Beetchi Noodle Salad using muun chi Rainbow Beetchi, which has 14 different colorful veggies. Diversity is the key to a healthy gut.
1 pound of gluten free rice noodles
2 T. toasted sesame seed oil
1 16 oz jar of Rainbow beetchi
4 T gochujang *
1 cup bean sprouts
1 cup chopped green onions, green and white parts, reserving 1/4 c for toppings
1 cup chopped cucumber strips
toppings:
1/4 c chopped green onions
1/4 c toasted sesame seeds
* recipe for gochujang
In a blender:
1/3 cup chickpea miso paste
2 medjool dates
1/3 cup chili flakes (korean chili is the best for this recipe but any chili works)
3 T coconut aminos plus 1 T muun chi classical kvass
4 cloves garlic
2-4 Tbsp water as needed
Cook your rice noodles per the directions on the package. Drain and rinse with cold water, then gently toss with toasted sesame seed oil. Toss all the ingredients together and sprinkle the sesame seeds and scallions for garnish. This pasta dish is easy to make and fun to share with family, celebrating a long and spicy life!
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