Asian Noodle Salad with a Spicy Sesame Dressing – easy to make, low in calories and bursting with flavor. Once you try this you’ll be craving it all the time.
To describe what’s going on in my heart the past month in a half is hard to quantify. I have questioned a lot of things, including my faith. Why do I believe in this God?
Why does a loving God allow so much hurt?
This world is an absolute mess and it’s just going to get worse. To raise a child in this world scares the crap out of me and I start to fall into this world of fear. What’s going to happen next? Just waiting for the next “blow” to happen…. because it’s going to happen.
The past couple of weeks our pastor has been going through this series called Magnificent. Each week at some point in the message he asks the question “How do you perceive God?”
“What comes into our minds when we think about God is the single most important thing about us.” A.W. Tozer
This single question has rocked my world, forced me to ask some real questions, and brought me to tears. What do I believe about God? When I’m in the middle of the trials of life, do I still think he’s good? Do I think he’s faithful? Do I believe he wants the best for me? Does he care?
Honestly, I’m still working through a lot of this in my own head. In my heart I know that he’s faithful, he has proven that over and over again. But in the season of life I’m in right now I don’t feel like it. I know that he is good. But I feel like I need to brace myself for the next blow, a car accident, a sudden death, or news of a sickness. Then the fear sets in.
Here’s the problem. When I start to move my focus from God to other things I start to loose the perception of who God is to me. It starts to get tainted by my fear, worries, or what the world says.
I can easily see how people loose their faith in the midst of trial. When you’re tested or under pressure .. that’s when the real you or truths of what you believe come out. Today I was driving to the gym and had the radio on, when this old song by Jeremy Camp came on. But the words struck a huge chord in my heart. It was exactly what I needed to hear.
Scattered words and empty thoughts
seem to pour from my heart
I’ve never felt so torn before
seems I don’t know where to start
but it’s now that I feel Your grace falls like rain
from every fingertip, washing away my pain
I still believe in Your faithfulness
I still believe in Your truth
I still believe in Your holy word
even when I don’t see, I still believe
Though the questions still fog up my mind
with promises I still seem to bear
even when answers slowly unwind
it’s my heart I see You prepare
but its now that I feel Your grace fall like rain
from every finger tip, washing away my pain
The only place I can go is into your arms
where I throw to you my feeble prayers
in brokeness I can see that this was your will for me
Help me to know You are near
Basics sums up how I’m feeling in life right now. I’m questioning everything and nothing. I know he is good. I know he is faithful.
So here’s my question to you. How do you perceive God?
Ok, now onto the lighter side of things, this Asian Noodle Salad with Spicy Sesame Dressing!
This salad is absolutely perfect for the summer. It is made with light gluten free rice noodles (which I actually think are better than regular noodles), then tossed with loads of fresh veggies for some added crunch and a light spicy sesame dressing that totally takes this noodle salad over the top.
This is a great dish to make for Meatless Monday, served along side a grilled protein or as a side dish for the next summer party you attend! The flavors scream asian flare, it’s easy to make and crazy healthy! I guarantee you’ll love this and be taking it for lunch all next week!
Bon Appetit my friends!
- 1lb. rice noodles
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 1/2 cups julienned cucumbers
- 2–3 cups shaved napa cabbage
- 1/3 cup diced green onions
- Spicy Sesame Vinaigrette:
- 6 tablespoons toasted sesame oil
- 2 tablespoon canola oil
- 2 tablespoon lime juice
- 3 tablespoons tamari sauce
- 2 tablespoon rice wine vinegar
- 2/3 cup fresh cilantro
- 2 tablespoon fresh ginger
- 2 garlic clove
- 2 teaspoon sriracha sauce
- 2 teaspoon honey
- In a small bowl, add toasted sesame oil, canola oil, lime juice, tamari sauce, rice wine vinegar, cilantro, fresh ginger, garlic cloves, sriracha sauce, and honey. Whisk the mixture until everything is combined. Set aside.
- Bring a pot of water to a boil. Add rice noodles and cook until al dente according to package instructions. Drain and rice with cold water. (be careful not to overcook or they will end up really starchy)
- Place the noodles in a large bowl, add red pepper, yellow pepper, cucumbers, napa cabbage, green onions, and spicy sesame dressing. Toss to combine everything.
- Serve warm or cold.
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4 g
- Sodium: 842 mg
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: easy vegetarian recipes, vegetarian dinner ideas, asian pasta salad
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!