This recipe has been one of the most-liked recipes I’ve posted on my Instagram account. What I love about it is how simple and versatile it is. You can use any vegetables you like–it’s a great way to clear out your produce drawer. And you can use any pasta or grain. Some examples:
- brown rice noodles
- brown rice
- whole wheat spaghetti noodles
Even though “Asian” is in the title, you won’t need to go searching around an Asian market for any strange ingredients. Just soy sauce and honey, and ideally a little sesame oil. All those things are in mainstream grocery stores.
Make lots–you’ll want some as leftovers the next day!
Vegetables are beautiful.
Use any vegetables you have with any noodle, pasta, rice or quinoa for a versatile, quick and delicious dinner or lunch.
- 1 bunch kale
- 2 cups broccoli florets
- 3 carrots
- 1 red pepper
- 1 pkg sliced mushrooms
- 1 cup frozen peas
- 8 oz brown rice noodles (or spagetti noodles, rice or quinoa)
- 2 TBSP minced garlic
- 2 tbl minced ginger
- 1/4 cup soy sauce, tamari, or coconut aminos
- 2 TBSP honey
- 1 TBSP sesame oil (optional, but recommended for flavor)
- cashews, sesame seeds and chopped green onion
Mince garlic and ginger, set aside. Chop broccoli into florets, cut carrots into carrot sticks, and chop red pepper into bite-size pieces or strips. Chop kale into strips, removing stems.
Cook noodles or grain of choice.
In a skillet or pot, add ginger, garlic, and vegetables. Add about 1/4 cup water, cover, and let steam until the vegetables are wilted and bright and carrots are crisp-tender. Mix in frozen peas.
Stir soy sauce, honey, and sesame oil together in a small bowl, then pour it over the vegetables and stir until coated. Remove from heat.
Stir cooked noodles or rice into the vegetables, and serve with sesame seeds, cashews, and chopped green onions on top.
Add chickpeas, edamame, tofu, or other protein, if desired.