You know those days where you are starring at the fridge and pantry, scratching your head wondering what on earth to make for dinner? Well, this recipe came about in one of those moments.
I was hungry, had only 30 minutes to make something and wanted an Asian inspired dish with lots of ginger and vegetables.I had a look at my selection of vegetables, checked if I had Tamari in the fridge and if there were some noodles in the pantry. Check, check and check! I was all set to go.
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As I’m a big organic nerd, I haven’t been buying rice noodles as I haven’t been able to find organic ones until now. I finally stumbled upon some Brown Rice Noodles in a health food store.
They are also perfect for recipes such as pad thai (my favourite Thai dish!) I will be sharing a recipe with you on my take of a pad thai soon š
In the meantime, enjoy this delicious, super easy, healthy and quick dish! What more could you want?
Other recipes you’ll love:
- Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
- Summer Kelp Noodle Salad
- Asian Eggplant And Mushroom With Garlic-Tamari Sauce
- Vegan Vietnamese Salad
- Miso-Glazed Japanese Eggplant
If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
Asian Greens With Brown Rice Noodles
Enjoy this super simple ginger-infused Asian greens with brown rice noodles. This recipe is delicious and only takes 30 minutes to prepare!
Ingredients
- Ā¼ cup sesame oil
- 1 brown onion, diced
- 4 cloves of garlic, finely chopped
- Ā¼ cup ginger, finely grated
- Ā½ a green/red peppers (capsicum), julienned
- 4 medium sized mushrooms, chopped into thin slices
- 1 big bunch of Chinese broccoli, baby choy sum or pak choy (any asian greens)
- ā cup Tamari
- 1 packet (227 g) Brown Rice Noodles (or plain rice noodles)
- 3 Spring onions, chopped
Instructions
- Heat the sesame oil in a wok on a medium heat then add the onion, garlic and ginger. Mix and let it cook for around 3-5 minutes until it starts slightly turning brown.
- Add in the capsicum and mushrooms and cook for another 5 minutes.
- In a medium-sized saucepan, place the noodles in 8 cups (2L) of water and boil until the noodles are tender yet firm. Rinse under cold water. Set aside.
- Add in the Asian greens to the rest of the vegetables and mix through for about 1 minute.
- At the end add in the Tamari sauce and stir in the spring onions.
- Mix in the noodles and serve straight away.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1834mgCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 8g
Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.
