Jade Noodles
Ingredients
The noodles and vegetables
-
8
ounces
dry noodles (soba, linguini, rice noodles, or gluten-free noodles)
-
1
small bunch
asparagus
-
4
ounces
snow peas
-
1
small bunch
broccolini
-
8
ounces
edamame (shelled)
-
8
ounces
baked tofu
-
3-4
handfuls
baby spinach
-
3
pieces
scallions (sliced)
-
to taste
salt
The dressing
-
3
tablespoons
olive oil
-
3
tablespoons
sesame oil
-
3
tablespoons
soy sauce or gluten-free Bragg’s liquid amino acids
-
3
tablespoons
rice wine vinegar
-
3
tablespoons
brown sugar (or coconut sugar or palm sugar)
-
1
tablespoon
chili sauce (like sambal olek or sriracha)
-
1
tablespoon
finely chopped ginger
-
3
cloves
garlic (finely minced)
Optional garnishes
-
toasted sesame seeds
-
avocado
-
cilantro
-
sprouts
Instructions
- Boil salted water in a large pot and cook the noodles according to package directions.
- Prepare the Sesame Ginger dressing by mixing all dressing ingredients in a bowl.
- In the last couple of minutes of cooking the noodles, add the blanchable veggies to the boiling water and cook for 1-2 minutes until bright green.
- Drain the noodles and veggies, then transfer to a large bowl.
- Pour the dressing over the noodles and veggies, add tofu and spinach, and toss well.
- Incorporate the scallions, taste, and adjust seasoning with salt and chili paste if desired.
- Serve warm or chilled, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
422
Total fat
20.6g
Total carbohydrates
50.5g
Total protein
12.3g
Sodium
556.2mg
Cholesterol
0mg
You might also like