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Wednesday, December 17, 2008

Today's Noodle Bowl

Nick called me at work tonight and said that he'd like to have either A) Noodle Bowls, B) Spinach Pasta or, C) Lemon Quinoa for dinner tonight so we went with option A because we had a lot of the ingredients at home. (Side Story: when Nick called to talk about dinner my cell phone crashed while I was walking to my car so in his mind I got attacked in the dark parking garage or was thrown into the back of a van...a few minutes later I exited Whole Foods and found him on the curb, after just coming from the parking garage looking for me/searching for my dead body/hunting my attacker. The real cherry on top is that when we arrived safely home, he goes "Look" and pulled out the pocket knife he brought....just in case).

I make noodle bowls of some sort a lot, especially when it's cold out. This is a random one but was yumm yummy.

Whole wheat spaghetti or soba noodles (I just cooked up 2 servings)
3 cups vegetable stock
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup bean sprouts
2 scallions, chopped
1 cup tofu, diced
Handful torn basil
3 garlic cloves, grated
1" fresh ginger, grated
1/2 cup light coconut milk
pinch cayanne pepper
Juice of 1/2 lime

Cook the pasta per the package instructions.
While the pasta is going, saute the carrots, cabbage, and bean sprouts in some olive oil.
Once the vegetables are tender, pour in the stock
Grate the garlic and ginger on a microplane into the stock
Add the cocout milk, basil, tofu, lime juice and cayanne pepper
Let everything bubble together for a few minutes as the noodles cook. Taste the broth and add salt.

When the noodles are ready, spoon a serving of noodles into the bottom of a bowl, top with vegetables/tofu and broth. Sprinkle scallions on top!

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