Ginger Noodles

Did you ever have one of those recipes that you decided to try for lunch and like it so much that you made it again for dinner? That is exactly what happened yesterday!  I found this recipe in my 21 day Vegan Kickstart meal plan and decided it was going to be lunch.  Since my son was home, I figured there would be enough for both of us for lunch and then I would have some leftovers.

Leftovers never happened!20161108_160331

Let me backtrack a few steps tho.  When I decided that I was going to make this for lunch, I realized that I didn’t have any fresh jalapeno’s so we opted to skip that (no biggie, didn’t’ even miss them!) and I used rice noodles sicne that was what was in the pantry.  This was by far one of the easiest lunches I have made in a long time!  My son did add some cut up chicken to his noodles tho, since he wanted something more than “just a bowl of noodles”.  The ginger flavor of the noodles mixed perfectly with the chicken (at least that is what he tells me)

Within a few minutes, the entire bowl of noodles was gone!

Aside from omitting the jalapeno, I also had to improvise and use ground ginger as I realized that the fresh ginger that was in the fridge, was a little beyond fresh anymore.  When it came time to figure out what I was going to have for dinner, all I could think of was these noodles, so I made more!  This time, since I was the only ones eating them, I actually did have leftovers!

Again, simple recipe, perfect blend of flavors.  Next time, I might play with added some sesame to the sauce to add that extra flavor blast.  No matter what, these will definitely be made again… in the very near future!

Ginger Noodles

Makes 4 1-cup servings

These delicious noodles are surprisingly easy to prepare.

  • 1 8-ounce package soba noodles
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 1/2 – 1 jalapeno pepper, finely chopped
  • 2 green onions, finely chopped, including tops
  • 1/4 cup chopped fresh cilantro (optional)

Cook noodles in boiling water according to package directions. When tender, drain and rinse. Mix vinegar, soy sauce, ginger, garlic, jalapeno pepper, green onions, and cilantro, if using, then pour over cooked noodles and toss to mix.

2 Comment

  1. Asha says: Reply

    These are very good! We tried it with seasame oil and then I added scrambled eggs to mine. Very tasty. I am already looking forward to making this again soon.

    1. Amy Penokie says: Reply

      I never thought of scrambled eggs! I just might have to try that! thanks for the suggestion!

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