Today I’m making Garlic Ginger noodles and here’s what I pulled out of my cupboard- -use what you have available, especially if you have more veggies available than me: Rice noodles (pasta noodle works or any grain like rice, if no noodles), fresh garlic and ginger, carrot, Tamari/soy sauce, rice wine vinegar, honey, lime or lemon. Toppings: if you have sesame seeds, toasted sesame oil, maybe some crushed peanuts or cashew, cilantro and/or green onions.
Get creative- this is a very forgiving recipe leaving you lots of room to explore.
Ginger Garlic Noodles
Rice Noodles (roughly two fistfuls)
1 tbls oil (sesame, avocado or coconut)
2 cloves garlic
2 tbls rice wine vinegar
2 tbls tamari
a squeeze of honey
Toppings: sesame seeds, toasted sesame oil, cilantro, green onions
Bring a pot of water to boil, add the noodles, stir and remove from heat. Let sit about 8 minutes. Test for doneness and drain.
Slice the carrot (or other veggies), chop the ginger and garlic. Whisk the ginger, garlic, vinegar, tamari, honey and lime juice.
Heat a skillet over medium high heat, add the oil and the carrots/veggies. Add the drained noodles and the sauce mixture. Simmer a minute tossing well, pour into a bowl. Add toppings. Enjoy while hot.
Notes: Try adding a scoop of peanut butter and/or coconut milk to the sauce.0