INGREDIENTS
1 cup
Carrots
1 tbsp
Soy sauce
1
dry 2 oz dry glass Noodles
1/2 tbsp
Chili oil
3/4 tsp
Salt
2 tbsp
Apple cider vinegar
1 tbsp
Olive oil, extra virgin
1/2 tsp
Sesame oil
1/4 tsp
Wasabi oil
6 cups
Water
8 oz
Chinese spinach (well rinsed and cut to 4-inch long pieces)
optional ½ teaspoon coconut sugar