November 21st, 2024
Recipes
Slurpy Soy Sauce Noodles
Valentina P
- Difficulty
•
- Time 20"
Twirly noodles and fresh cucumbers tossed in a salty-sweet soy sauce with plenty of garlic and ginger. Perfectly slurpy and ready in under 20 minutes. These noodles are great both warmed and at room temperature, making them a solid meal prepping option.
How To MakeDiet Type: Plant-based
Shopping List
-
Noodles
- 8 ounces dry pasta noodles (or soba, stir fry noodles, rice noodles)
- 2 cups cooked edamame, shelled
- 1 cucumber, peeled and diced
- sesame seeds, to taste (optional, for topping) Soy Sauce
- 6 tablespoons water
- 3 tablespoons neutral-flavored oil (such as grapeseed or avocado oil)
- 2 tablespoons low-sodium tamari
- 1 1/2 tablespoons sugar
- 8 cloves garlic, finely minced
- 2 heaping tablespoons ginger, chopped
- 2 scallions, chopped (optional, white and light green parts only)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente; they should still have a bit of bite to them. Drain, rinse with cold water, and toss with a splash of extra oil.
- Step 2: While the noodles cook, make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and optional scallion. Cook for 1 minute, stirring often. Add the remaining water, tamari, and sugar to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Set aside.
- Step 3: Toss the noodles in the sauce, to taste. Add the edamame, cucumber, and optional sprinkle of sesame seeds.
- Serve: Enjoy warm or cold with extra sauce on the side.
Nutrition
Twirly low-carb noodles and fresh cucumbers tossed in a salty-sweet soy sauce with plenty of garlic and ginger. Perfectly slurpy and ready in under 20 minutes. These noodles are great both warmed and at room temperature, making them a great meal prepping option.
How To MakeDiet Type: Low-carb
Shopping List
-
Noodles
- 4 servings low-carb noodles of choice (hearts of palm noodles, shirataki, spaghetti squash, etc)
- 1 large avocado, diced
- 1 cucumber, peeled and diced
- sesame seeds, to taste (optional, for topping) Soy Sauce
- 6 tablespoons water
- 3 tablespoons neutral-flavored oil (such as grapeseed or avocado oil)
- 2 tablespoons low-sodium tamari
- 1 1/2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
- 8 cloves garlic, finely minced
- 2 heaping tablespoons ginger, chopped
- 2 scallions, chopped (optional, white and light green parts only)
Instructions
- Step 1: Cook the noodles according to package directions. If preparing the spaghetti squash, see the cooking details in the recipe notes area below.
- Step 2: While the noodles cook, make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and optional scallion. Cook for 1 minute, stirring often. Add the remaining water, tamari, and sweetener to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Set aside.
- Step 3: Toss the noodles in the sauce, to taste. Add the avocado, cucumber, and optional sprinkle of sesame seeds.
- Serve: Enjoy warm or cold with extra sauce on the side.
Recipe Notes
Note 1: Sauce recipe adapted from Daily Cooking Quest. Note 2: To make spaghetti squash: Preheat the oven to 400°F. Cut 1 medium spaghetti squash in half vertically and remove the seeds. Rub each cut squash half with 1 tablespoon of oil and sprinkle with salt. Place cut side down on a rimmed baking sheet and roast for 20 to 30 minutes until it's fork tender, but not mush. Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
Nutrition
Twirly grain-free noodles and fresh cucumbers tossed in a salty-sweet coconut aminos sauce with plenty of garlic and ginger. Perfectly slurpy and ready in under 20 minutes. These noodles are great both warmed and at room temperature, making them a great meal prepping option.
How To MakeDiet Type: Paleo
Shopping List
-
Noodles
- 4 servings grain-free noodles of choice (hearts of palm noodles, shirataki, spaghetti squash, etc)
- 1 large avocado, diced
- 1 cucumber, peeled and diced
- sesame seeds, to taste (optional, for topping) Coconut Aminos Sauce
- 1/2 cup coconut aminos
- 1/4 cup neutral-flavored oil (such as grapeseed or avocado oil)
- 1 tablespoon coconut sugar
- 8 cloves garlic, finely minced
- 2 heaping tablespoons ginger, chopped
- 2 scallions, chopped (optional, white and light green parts only)
- 1/2 teaspoon sea salt
Instructions
- Step 1: Cook the noodles according to package directions. If preparing the spaghetti squash, see the cooking details in the recipe notes area below.
- Step 2: While the noodles cook, make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and optional scallion. Cook for 1 minute, stirring often. Add the remaining coconut aminos, sugar, and salt to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Set aside.
- Step 3: Toss the noodles in the sauce, to taste. Add the avocado, cucumber, and optional sprinkle of sesame seeds.
- Serve: Enjoy warm or cold with extra sauce on the side.
Recipe Notes
Note 1: To make spaghetti squash: Preheat the oven to 400°F. Cut 1 medium spaghetti squash in half vertically and remove the seeds. Rub each cut squash half with 1 tablespoon of oil and sprinkle with salt. Place cut side down on a rimmed baking sheet and roast for 20 to 30 minutes until it's fork tender, but not mush. Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
Nutrition
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Slurpy Soy Sauce Noodles
PT20M 8 ounces dry pasta noodles (or soba, stir fry noodles, rice noodles) 2 cups cooked edamame, shelled 1 cucumber, peeled and diced sesame seeds, to taste (optional, for topping) 6 tablespoons water 3 tablespoons neutral-flavored oil (such as grapeseed or avocado oil) 2 tablespoons low-sodium tamari 1 1/2 tablespoons sugar 8 cloves garlic, finely minced 2 heaping tablespoons ginger, chopped 2 scallions, chopped (optional, white and light green parts only) Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
