Ginger Noodles


9-ounce package soba (buckwheat/wheat) noodles

½-1 jalapeno pepper, finely chopped (or crushed red peppers)

2 green onions, finely chopped

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 orange bell pepper, finely chopped

1 12-ounce package of cabbage or coleslaw mix, shredded




SAUCE:

3 Tablespoons seasoned rice vinegar

3 Tablespoons low-sodium soy sauce/Bragg’s Liquid Aminos

2 teaspoons fresh ginger, finely chopped

2 garlic cloves, minced

¼ cup fresh cilantro, chopped (optional)

Cook noodles in boiling water according to package directions.  When tender, drain and rinse. 


In a small bowl combine vinegar, soy sauce, ginger, garlic, and jalapeno pepper.


Toss noodles with vegetables and cilantro, if using, then pour vinegar mixture over noodles and toss again to mix.


Place rice in a saucepan and rinse briefly with water, then drain away the water completely.


Put pan on high heat and stir the rice until it is dry, about 1 to 2 minutes. Add the water.


Bring to a boil, then partially cover and simmer until the rice is throughly cooked but retains a hint of crunchiness, about 40 minutes.


Drain off extra water (do not cook it until all the water is absorbed).


Fluff with a fork.


Note: Top rice with soup, soy sauce, sesame seeds, chutney, vegetables or tofu, etc.


Adapted from: PCRM.org KickStart Your Health recipe

Washington, DC

rooteddish@gmail.com

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