Ok, here’s the dilemma. You recently moved back to your favorite (abet, incredibly expensive) city after a soul-searching year traveling abroad in a country that did wonders for your well being yet wreaked havoc on your wallet. You realize after only a few days of settling in you are spending way too much money eating out, especially lunches when you are working. You decide you need to get better at bringing food to work, yet you don’t want to spend precious hours in the kitchen that could be spent catching up with friends, going to the beach or taking in movies and museums. You are also trying to make up for all of those late night shukos, tortas and tacos filled with less-than-high quality, hormone-free, pastured animal products and giving up meat for all of July. Where do you turn?
To rice noodles.
Rice noodles are a staple of every good pantry. You know them best as the breadth that, mixed with mung beans, ground tofu, shrimp or chicken and a couple of good dashes of fish sauce, make up pad thai, a dish you can find on almost every street in New York. They are thin, fast cooking ribbons made from finely processed white or brown rice mixed with water and formed into noodles. Imported from Thailand, Vietnam and other Asian countries, these days you can find at least a few varieties in almost every supermarket and corner bodega. They are great served hot or at room temperature and pair well with a pantry and fridge full of flavors. Most brands are gluten free. Best of all, they soak up any flavors you add to them. Toss them with snap peas, shredded carrots and a peanut sauce, sprinkle with chopped nuts of the same origin and you have quick peanut noodles. Saute ground shrimp, ginger, scallions, jalapeños and soy sauce together and plate over a bed of noodles tossed with neutral-tasting oil and a tablespoon of fish sauce. The farmers market is bursting with all sorts of green things that lend their flavors and freshness to this dish. And it packs up easy for office lunch hour, which means less money spent on lunches and more money saved for school (going to the beach). 
Flavor Bomb Greens and Noodles
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free, Vegan
Description
Rice noodles get a vibrant upgrade with fresh greens and a zesty, flavorful dressing. Perfect for a quick and healthy lunch or light dinner.
Ingredients
- 125 g (4 oz) brown rice noodles
- A few large handfuls mixed greens
- 2 tbsp tamari
- 2 tbsp (30 ml) cold-pressed sesame oil
- 2 tsp raw honey
- 2 tsp brown rice vinegar
- 1 lime, zest and juice
- 1 clove minced garlic
- 1 tbsp (15 ml) fresh ginger root, minced
- 2 spring onions, sliced thinly
- 1 teaspoon crushed red pepper flakes
- 1/4 cup slivered almonds
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
Instructions
- Whisk dressing ingredients together in a small dish, reserving some spring onion and chili for garnish. Season to taste and set aside.
- Boil a pot of salted water, add noodles, and cook according to package directions. Drain and rinse with cool water. Place noodles in a large bowl, pour half the dressing over, and toss to coat. Add mint and cilantro; toss again.
- In a dry skillet over medium heat (approximately 350°F/177°C), toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with almonds.
- Wash and dry greens. Remove tough stalks, stack leaves, roll, and slice into thin ribbons. Add to a large bowl, pour remaining dressing over, add mint and cilantro (reserve some for garnish), and toss to coat. Add dressed greens to dressed noodles.
- To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish.
Notes
- For optimal noodle texture, rinse cooked noodles under cold water immediately after draining to prevent sticking.
- Feel free to adjust the amount of red pepper flakes to control the spice level according to your preference.
- Toasted sesame seeds and slivered almonds add a delightful crunch; substitute sunflower seeds or pepitas for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 10
Frequently Asked Questions
What noodles work best in flavor bomb greens and noodles?
Thick udon or soba noodles hold up well against bold, savory sauces and leafy greens. Thin rice noodles also work if you prefer a lighter texture, but they need less cooking time.
Which greens are best suited for this dish?
Sturdy greens like kale, bok choy, or Swiss chard work well because they hold their texture during cooking. More delicate greens like spinach can be added at the very end, off the heat, so they wilt without going limp.
How do I build the most flavor in the sauce?
Toast garlic and ginger in oil before adding any liquids, and use a combination of soy sauce and a small amount of sesame oil for depth. Finishing with a squeeze of citrus brightens everything up.
