Asian Noodle Salad

Asian Noodle Salad
The whole-grain brown rice in this dish balances hormones through its high fiber and moderating effects on blood sugar.

4 TO 6 SERVINGS

3 quarts water
1 16-ounce pack brown rice noodles
3 tablespoons soy sauce, to taste
1 tablespoon ginger juice, to taste
2 sprigs of scallions, finely cut
1/2 tablespoon dulse flakes

1. Bring water to a boil. Add the noodles, and boil for about 10 minutes (or according to package instructions) while adding small amounts of cold water. Drain and rinse quickly.

2. Add the remaining ingredients to the noodles, and mix. Serve as is, or top with Silky Tofu Dressing.
Variation: Use soba buckwheat noodles or udon whole-wheat noodles. Serve the noodles in a broth. To prepare the broth add
a 2-inch long piece of kombu and one shiitake mushroom to 3 cups of water, and boil for 10 minutes. Season with soy sauce and ginger juice to taste, and combine with noodles of your choice. Garnish with finely cut scallions and nori flakes.

Nutrition information per serving: Calories 261; Protein 8 g; Carbohydrates 53 g; Total Fat 1.9 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 694 mg; Fiber 2.75 g