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.
- 1 8 ounce package rice noodles
- ½ cup miso paste, low sodium if available
- 4 cloves garlic, minced
- 2 teaspoons gomashio*
- 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!
Japanoodles with Greens
Servings per Recipe: 4Amount per Serving
Calories from Fat: 15
Total Fat: 1.8g
Saturated Fat: .3g
Dietary Fiber: 6.5g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.