Nothing beats asian noodle bowls. They are so colorful and fresh, plus they only take minutes to make. For this particular recipe I used brown rice noodles so it completely guilt free. As always you can always use veggies that you like and have in your fridge. I always have this dish with fresh pineapple sprinkled with coconut flakes on the side.
Cook Time: 20 Minutes
Makes 3-4 Servings
All you need is:
1/2 a small red cabbage thinly sliced
1/2 a green or savoy cabbage thinly sliced
1 cup of mushrooms sliced (you can use any mushrooms you like, oyster, button, baby bellas or shiitake)
1 cup of cut broccoli
2 carrots thinly sliced
2 green onions chopped
1 tbsl of fresh cilantro chopped
1-2 tsp of grated ginger (use more or less depending on your preference)
2-3 tbs of sesame oil
2 tbs of vegetable oil (for cooking the veggies)
4-5 tbs of tamari sauce (or soy sauce or braggs liquid aminos)
1 tbs of sesame seeds
2 garlic cloves minced
1 red pepper sliced
1/2 an 8 oz. package for rice noodles
pinch of red pepper flakes
First cook the rice noodles according to the package instructions. Strain and set aside.
Next bring a large skillet or wok to medium heat and add in the vegetable oil, veggies and garlic. Cook for 4-5 minutes while stirring.
Lower the heat to low and add in the rice noodles, tamari sauce, ginger and sesame oil and stir well.
Stir in the sesame seeds, cilantro, red pepper flakes and salt and pepper to taste.
Done in just minutes