Chilled Sesame Ginger Noodles Plant Based Recipe
Chilled Sesame Ginger Noodles is an easy and delicious plant-based recipe that takes less than a half-hour to put together. It’s beautiful, full of both raw and cooked vegetables and fruits, too, if you like. I used Forbidden Rice Noodles, which are black and make this dish even more appealing.
Chilled Sesame Ginger Noodles is an EASY Dinner!
I’ve been doing an intensive Yoga Teacher Training, which I absolutely love. It’s 8 hours a day. I adore the women I’m on this journey with. I couldn’t ask for more … except for maybe a super easy-to-make dinner that’s also delicious and healthy when I get home.
Well, here it is. This was all of those things and so pretty, too. I used red onions from thinnings in our plot in a local community garden.
BTW, that’s another totally wonderful thing. What an amazing experience to garden communally with like-minded people. Here are a couple of pics …
Anyway, back to the recipe. It’s super simple. Just cook the noodles as directed on the package. I used the Forbidden Rice Noodles and they took about 6 minutes to be done. The package says to boil them for 5 minutes. At 6 minutes they were still a little chewy so the next time I use these I’ll let them go about 7 to 8 minutes.
While the noodles were cooking, I blanched some broccoli and edamame and chopped up mushrooms, sliced the red onions, made carrot strips with the vegetable peeler, and stirred it all together with a quick sesame sauce. So fast!
Add what you like. There is no right or wrong here. I used raw vegetables like asparagus, purple cabbage, mushrooms, carrot strips, red onions, edamame, cucumber, and then added some nectarine. Mango would have been nice. A little squirt of lime juice at the end adds the perfect touch.
So easy. Because it’s almost summer here and pretty warm, I made this dish to be served cold. I used raw things when I could and then blanched and cooled the rest, like the edamame and broccoli.
The sauce is a super simple blend of mango juice (can use orange juice), sesame oil, soy sauce, red pepper flakes, ginger, a little sweetener, and a shot of hoisin sauce if you have it.
Just stir it all up and it’s a delicious plant-based dish that’s perfect for a warm summery dinner!
- 8 oz black or regular pad thai noodles
- 1 cup chopped cucumber
- 1/2 cup chopped asparagus
- 1/2 cup sliced spring onions (any color)
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrot strips (or grated carrot)
- 1 cup blanched and cooled edamame
- 1/2 cup blanched and cooled broccoli
- 1/2 cup chopped nectarines or mango
- sesame seeds to sprinkle on top
- 1/2 cup mango or orange juice
- 1 teaspoon powdered ginger
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon hoisin sauce (can omit, but it's good)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons sesame oil
- salt and pepper to taste
- In a large, heavy-bottomed pot, over medium-high heat, boil 8 ounces of your favorite pad thai noodles according to packaged directions.
- Clean and chop all the listed vegetables and fruit (and add your own favorites). Cut the raw ones and set aside.
- Make carrot strips using a vegetable peeler.
- Blanch the vegetables like broccoli and edamame by placing in boiling water for a minute or two and then immersing in very cold water to cool. Set aside.
- When noodles are done, drain and run with cold water until chilled.
- Stir together the sauce ingredients in a large cup.
- In a large dish, layer in the noodles and then the vegetables and fruit. Pour the sauce over the toss to coat.
- Serve cold or, if desired, heat up in microwave.
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Serving Size:1 serving
Amount Per Serving: Calories: 385