Japanoodles with Greens


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!

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Nutrition Information

Japanoodles with Greens

Servings per Recipe: 4

Amount per Serving

Calories:  272

Calories from Fat:  15

Total Fat:  1.8g

Saturated Fat:  .3g

Cholesterol:  0mg

Sodium:  220mg

Potassium:  256mg

Carbohydrates:  58.6g

Dietary Fiber:  6.5g

Protein:  6.7g

Sugars:  .8g

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