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The tossed salad will keep for 1 day in the fridge.

AVOCADO-PISTACHIO PESTO NOODLE SALAD

MAKES 4 SERVINGS

I love tossing a bag of kelp noodles into my salad to create a new noodle recipe. Kelp noodles are combined here with a thick, rich, creamy pesto, and also a fresh herbed salad mixture for texture, more flavor, and color.

1 (12-ounce) package kelp noodles (or your favorite noodles)

4 cups herbed spring salad mixture, lightly packed

1 recipe Avocado-Pistachio Pesto (page 216)

Place all the ingredients in a mixing bowl and toss everything together well.

VIETNAMESE PHO NOODLE SOUP

MAKES 4 SERVINGS

Inspired by the Vietnamese broth called pho, made with aromatic ginger, cinnamon, cloves, and anise, this broth is poured over a bowlful of noodles, fresh herbs, bean sprouts, and lime. Star anise is beautiful, but if it isn’t available, substitute ½ teaspoon of Chinese five-spice powder, aniseeds, or fennel seeds.

BROTH

½ cup thinly sliced yellow onion

1 teaspoon minced garlic

1 tablespoon minced fresh ginger

½ teaspoon ground cinnamon

1/3 cup Nama Shoyu or Bragg Liquid Aminos

4 pods star anise

4 cups filtered water

SOUP

2 (12-ounce) packages kelp noodles, rinsed and drained,

or 4 cups of your favorite noodles

¼ cup thinly sliced green onions

1½ cups bean sprouts

½ cup whole fresh basil, mint, or cilantro leaves

1 lime, cut into wedges

1 red Thai chile (optional)

To make your broth, place onion, garlic, ginger, cinnamon, Nama Shoyu, and star anise in a large mixing bowl. Mix well, and set aside for at least 20 minutes to marinate. Then, add the water and stir well.

To serve, divide the soup ingredients among four bowls, and ladle your broth over the top. Make sure to include one star anise in each bowl, as garnish.

Pho will keep for 1 day in the fridge. The broth alone will keep for 2 to 3 days in the fridge.

CARROT ANGEL HAIR WITH SUN-DRIED TOMATOES IN CHEDDAR CHEEZE SAUCE

MAKES 4 SERVINGS

Beautiful orange carrots are spiralized into noodles that are tossed in a cheeze sauce with spicy arugula, topped with sun-dried tomatoes, pine nuts, and Rawmesan Cheeze.

4 cups spiralized carrots (about 8 carrots)

1 recipe Cheddar Cheeze Sauce (page 105)

2 cups baby arugula

TOPPINGS

1/3 cup sliced sun-dried tomatoes

1/3 cup pine nuts

1 recipe Rawmesan Cheeze (page 105)

In a mixing bowl, toss together carrots, cheeze, and arugula to mix well.

To serve, distribute the noodles among four serving dishes and top with the tomatoes, pine nuts, and Rawmesan Cheeze.

SERVING SUGGESTION: Serve garnished with wedges of Kalamata Olive Crostini (page 114)

FETTUCCINE WITH LEMON, GARLIC, AND THYME-MARINATED MUSHROOMS

MAKES 4 SERVINGS

This beautiful dish is inspired by a classic Italian recipe. Dehydrated wrappers are cut into fettuccine-shaped noodle strips. If you want to lighten up this dish, mix dehydrated noodles half and half with zucchini noodles also sliced into long, flat strips.

4 cups finely sliced cremini mushrooms

1/3 cup extra-virgin olive oil

1 teaspoon sea salt

1 teaspoon minced garlic

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, or ½ teaspoon dried

1 recipe Fettuccine Wrapper Noodles (page 222)

TOPPINGS

¼ cup chopped fresh parsley

1 recipe Rawmesan Cheeze (page 105)

Black pepper

Place the mushrooms, oil, salt, garlic, lemon juice and zest, and thyme in a mixing bowl, and toss well. Set aside for 20 minutes or more to marinate.

To serve, toss the noodles in a bowl with the marinated mushrooms. Distribute among four serving dishes, and top with the parsley, Rawmesan Cheeze, and black pepper to taste. Serve and enjoy immediately.

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DUMPLINGS AND RICE

MANY DIFFERENT CULTURES have their own unique version or a dumpling, or a filled pocket typically made of wheat flour. Korea has their mandu, which is traditionally filled with vegetables or meat, pan-fried, steamed, or boiled