Green Tea Garlic Ginger Noodles
Noodles are my go-to comfort food. They're quick to make and can be easily spiced up with a sauce. When I'm in a mood for the comfort of a noodle bowl, I love making this recipe or my Protein Packed Pad Thai if I'm looking for extra nutrition.
Earlier this week I shared what I received in my first Imperfect Produce box. I got a huge ginger root, large yellow onion, and garlic. Even though the latter two items might not seem like anything special, they're so important to for seasoning your food!
Having your groceries delivered to your doorstep makes life so much easier - especially when it's healthy and fresh produce! If you're looking to try Imperfect Produce, make sure you use this discount code for $10 off your first order.
A few weeks ago I picked up some green tea noodles trying to think of what I could use them in. They seemed so unique I knew they'd be a great addition to my pantry.
Despite the name, the flavor is not very green tea like at all, but the color does turn muted when cooked. Either way, they're delicious and fast cooking!
The most prevalent flavor in this dish is the combination of garlic and fresh ginger. I highly recommend using fresh ginger instead of ground because it permeates into the noodles more strongly and helps to prevent the garlic from becoming overpowering.
However, if you're a garlic lover try my Vegan Miso Mushroom Ramen. It's a little more involved than the Green Tea Garlic Ginger Noodles but totally worth the extra time - and amazing flavor!
I love having a little heat in my food to add an extra level of flavor. This time I roasted cashews in sriracha and agave nectar. They add a nice crunch to contrast the chewiness of the noodles. You can even crush them up to mimic the peanuts in pad thai, but I love eating them whole.
Recipe make two servings
- 2 green tea noodle cakes
- 1 large clove of garlic, finely minced
- 1/2 cup yellow onion, diced
- 1 tbsp toasted sesame oil
- 1/2 cup unsalted cashews
- 1 tbsp sriracha
- 1 tsp agave nectar
- 1 tsp garlic powder
- 2 tsp soy sauce
- 1 - 1 1/2 tsp freshly grated ginger
- pinch of salt
- Optional: sesame seeds for garnish
- Preheat the oven to 400 degrees Fahrenheit.
- While the oven heats, mince your garlic, dice the onion, and grate the ginger.
- The water will probably still be heating up. During this time, place your cashews in a medium bowl mixing in the sriracha, agave nectar, and garlic powder evenly coating each nut. Once thoroughly coated, spread them out on a parchment or silicon sheet lined baking sheet. Place in the oven and cook for 10 minutes. Remove after 10 minutes.
- While the cashews are roasting, boil a medium pot of water on high. Once boiling add the noodle cakes, stirring frequently to prevent clumping and even cooking as the noodles will cook in about 3 minutes. Once fully cooked, drain in a strainer and spray with water, the add the noodles back to the pot. Optional: add 1/2 a tbsp of toasted sesame oil here for extra flavor.
- In a small sauce pan, on low to medium heat, add the tablespoon of toasted sesame oil sauteing the onion until it becomes fragrant. Once it becomes fragrant, add the grated ginger and minced garlic along with the soy sauce and pinch of salt.
- After the onions have become translucent and the garlic and ginger is equally as fragrant, add the ingredients in the small sauce pan to the noodle pot, plus the sriracha roasted cashews, tossing to evenly combine everything.
- Split the noodles between two bowls, sprinkle with sesame seeds, and serve.