Rice noodles are stewed in a garlic sesame sauce and collard greens. One taste of this healthy winter warmer and you’ll never look at a Cup o’ Noodles again! This recipe comes to us from Julieanna Hever, The Plant Based Dietitian.
Serves 4
- 1 8 ounce package rice noodles
- ½ cup miso paste, low sodium if available
- 4 cloves garlic, minced
- 2 teaspoons gomashio*
- Or
- 2 teaspoons sesame seeds
- 4 cups raw greens, chopped**
*A Japanese condiment made from unhulled sesame seeds. Found in the ethnic food section of most grocery stores, but sesame seeds can be substituted if gomashio is not available.
**Collard greens, spinach and swiss chard all work well with these versatile japanoodles.
Bring a large pot of water to a boil over medium-high heat. Cook rice noodles according to package directions.
While noodles are cooking, mix ½ cup miso paste with the minced garlic and gomashio or sesame seeds together in a small bowl.
Right before rice noodles have finished cooking, add the 4 cups chopped greens. Cook for 3-5 minutes or until greens begins to become tender.
Drain noodles in a colander. Toss noodles and greens in the miso garlic sauce, divide into bowls and enjoy!
(4 votes, average: 4.25 out of 5)
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