Vegetable Ginger Noodles

These noodles have become a family favorite. I almost always have the necessary ingredients. Several people have tried this recipe, and now they make it often. Credit goes to Rachael Ray for this recipe, as it is an adaptation of her Korean-Style Chicken or Pork Noodle Bowls, but I use soba noodles and add 4 cups of vegetables.

I keep frozen whole ginger on hand to use when a recipe calls for fresh ginger. Just peel the frozen ginger with a potato peeler and grate it like hard cheese. Plus, it's a lot easier to grate ginger when it's hard and frozen, and I never worry about needing to buy it or going bad.

Add chicken or pork and snow peas to change this recipe up if that is your preference, but the edamame does add a great source of protein. This recipe also makes a great salad. Just mix raw, thinly-sliced vegetables with noodles and sauce, and add toasted sesame seeds. They're perfect for leftovers. In fact, these noodles are better the next day!

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Vegetable Ginger Noodles

Yield: 8 servings

Author: Judes Draughon

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

These noodles have become a family favorite. I almost always have the necessary ingredients. Several people have tried this recipe, and now they make it often. Credit goes to Rachael Ray for this recipe, as it is an adaptation of her Korean-Style Chicken or Pork Noodle Bowls, but I use soba noodles and add 4 cups of vegetables.I keep frozen whole ginger on hand to use when a recipe calls for fresh ginger. Just peel the frozen ginger with a potato peeler and grate it like hard cheese. Plus, it's a lot easier to grate ginger when it's hard and frozen, and I never worry about needing to buy it or going bad.Add chicken or pork and snow peas to change this recipe up if that is your preference, but the edamame does add a great source of protein. This recipe also makes a great salad. Just mix raw, thinly-sliced vegetables with noodles and sauce, and add toasted sesame seeds. They're perfect for leftovers. In fact, these noodles are better the next day!

Ingredients

• 13 oz soba (Japanese buckwheat noodle found in the Asian section) or udon noodles or 3/4 lb. whole grain spaghetti
• 1/2 - 1 tsp fresh ginger, grated or chopped (to taste)
• 3 large cloves garlic, grated
• 1/4 cup tamari (dark soy sauce)
• 3 tbsp raw honey or pure maple syrup
• 2 tbsp tomato paste
• 2 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1/2 to 1 tsp hot sauce (like sriracha) to taste
• 2 tbsp Canola oil (or refined (high-heat) safflower oil or avocado oil)
• 1 cup broccoli slaw or small cabbage, very thinly shredded
• 1 cup shredded or matchstick cut carrots
• 1 red bell pepper, thinly sliced or chopped
• 1/2 cup edamame, shelled
• 1 bunch scallions, thinly sliced on the diagonal
• Toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add noodles and cook per package directions. Soba noodles usually cook for 4 minutes in boiling water. Use a timer; a minute too long, and they turn to a mushy mess! Drain and rinse noodles well. Set aside.
2. Using a blender or food processor, combine ginger, garlic, tamari, agave, tomato paste, vinegar, sesame oil, and hot sauce until smooth.
3. If making a salad, gently mix noodles with thinly cut vegetables and dressing. Let sit for at least so minutes so flavors meld. Sprinkle with toasted sesame seeds.
4. For a hot noodle dish, prepare all of the remaining ingredients for a quick stir-fry in a large skillet or wok, heat oil over high heat. Add broccoli slaw or cabbage and carrots and stir-fry for 2 minutes. Then add white portion of the scallions and edamame and toss for another minute or two. Pour drained noodles and ginger sauce in with the vegetables and carefully toss to heat through and mix. Toss in the green portion of the scallions and top with sesame seeds. Serve immediately.

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