- One 8-ounce package brown rice soba, udon or spaghetti noodles
- Half 5-ounce package baby romaine lettuce leaves
- 2 cups mung bean sprouts
- 1 carrot, grated
- 1 red bell pepper, cut into 2-inch strips
- 1⁄2 cup snow peas, cut in half lengthwise (optional)
- 1 scallion, diagonally sliced
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup unsalted raw peanuts
- Lime wedges, for garnish
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup chopped fresh mint
- 1⁄2 scallion
- 1 clove garlic
- One 1-inch piece fresh ginger, peeled and grated
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup almond milk
- 3⁄4 teaspoon sea salt
- Dash ground red pepper
- Cook noodles according to package directions, drain and set aside.
- While noodles are cooking, prepare dressing: Blend all dressing ingredients with a hand blender or in a blender or food processor.
- To assemble the salad, place a base of lettuce on each plate. Add a handful of noodles to each, then top with bean sprouts, carrots, red bell peppers and snow peas (if using). Drizzle with dressing. Sprinkle scallions, cilantro and peanuts on top and garnish with lime wedges. Serves 4.
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Recipe adapted with permission from Boost Your Brain Power in 60 Seconds: The 4-Week Plan for a Sharper Mind, Better Memory, and Healthier Brain by Michelle Schoffro Cook
Don’t be alarmed by the lengthy ingredient list. You can assemble this delicious and incredibly fresh-tasting salad in 10 minutes. And if you’re missing a couple of the ingredients, just use what you have on hand. After creating it the first time, I ate it every day for a week. It’s that good! As an added bonus, you can make the dressing ahead and store it in the fridge for a week for a quick and simple lunch or dinner.