I normally don’t cook Asian cuisine (even though I’m Asian), but I was inspired when I went to Trader Joes over the weekend when I saw an Asian Noodle to-go meal and wanted to recreate my own with a healthier twist.
What I love about this recipe is that you can literally dump any vegetables you have in your fridge and make your own version. Its super simple, is packed full of vegetables and tastes great leftover.
Below is what I used in my version.
- 1 pack shredded green cabbage from Trader Joes
- 1 seedless cucumber- peeled and thinly sliced
- 2 carrots- peeled and julienned
- 1 cup cilantro chopped
Ingredients to be Cooked
- 3 medium size Shitake mushrooms- thinly sliced
- 1 pack edamame- pre-cooked and shelled
- 2 cups broccoli- chopped into bite size pieces
- 2 cans baby corn- drained and chopped into bite size pieces
- 2 cups green beans- cut into bite size pieces
- 1 pack noodles (spaghetti or angel hair)
- Boil package of noodles until they’re al dente. Drain and rinse with cold water to stop further cooking. Transfer into a large mixing bowl add some olive oil or sesame oil to it so that noodles don’t stick
- Quickly sauté your veggies that you want cooked. Cook on high with your choice of cooking oil and a pinch of salt. Let your veggies cool
- Transfer all your raw and cooked ingredients to your mixing bowl with your noodles.
- Add your sauce and give it a good mix. Top with Cilantro
Extra Saucey Spicy Lime Sauce
- 3 cloves garlic- minced
- ¼ cup ginger- peeled and minced
- 2 Tablespoons of a Chili-Garlic sauce (or more if preferred)
- 1 ½ Tablespoons of Honey
- 3 Tablespoons of low sodium soy sauce or coconut aminos or whatever soy alternative you like you use
- 1 ½ Tablespoons of Rice Vinegar
- 1 Lime- juiced
Directions: Add all the ingredients together and whisk until combined. Feel free to make extra sauce or adjust to your taste!
Serve warm or cold. This would also be awesome with some tofu, chicken, shrimp, nuts, or steak. Enjoy!