• Miriam Zambrano

Ginger-Soy Soba 'Scrap' Noodle

Reduce food waste by using the whole carrot (tops and bottoms) and leftover noodles. This asian-inspired recipe tastes delicious and takes minutes to make!

 

 

Ginger- Soy Soba ‘Scrap’ Noodle

 

Ingredients:

1 box soba noodles or leftover whole grain pasta

3 medium-size carrots with tops

1/2 roasted sweet pepper

1 cup shredded cabbage

1/2 cup soy sauce

1 Tbsp peanut oil

1 Tbsp sesame oil

2 Tbsp fresh lime juice

2 Tbsp honey or agave syrup

2 tsp grated fresh ginger or 1/2 tsp dried ginger

2 cloves garlic, minced

salt, pepper to taste

Optional Garnish:

1 cup fresh sprouts or micro greens

1 tsp sesame seeds

 

Instructions:

Prep:

· Reserve leftover pasta or

Bring a pot of water to a boil, season with a pinch of salt and then add soba noodles. Reduce heat to medium and cook according to package instructions, about 5 minutes. Drain and rinse with cold water to cool the noodles.

· Wash carrot tops and chop into 1/4-inch pieces. Chop peppers. Grate ginger and garlic on a fine cheese grater to a fine pulp.

· Use a vegetable peeler to make fresh carrot ribbons.

 

Dressing:

· In a bowl mix soy sauce, peanut oil, sesame oil, juice of 1 lime, honey, ginger and garlic. Whisk well until thoroughly combined. Vegan tip: swap honey for agave syrup or dissolve 1/8 cup sugar into the mixture instead.

 

Directions:

· Heat a pan with 1 tsp peanut or veg oil on medium heat. When hot, add cabbage, peppers and carrot tops to the pan, and stir fry for a minute, season with tsp of the dressing, cook 1 more minute.

· Place your cold noodles in a salad bowl, add the sauteed cabbage, peppers and diced carrot tops. Top with the dressing. Add the fresh carrots. Add sesame seeds or sprouts if desired.

· Eat now or refrigerate for up to 2 days.

 

 

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