Lin’s Asian-Style Veggie Noodle Bowl
From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.
This is a wonderful luncheon dish, and so versatile because any type of vegetable noodle or mix of noodles can be used. (Makes 4 to 6 servings)
Ingredients
- 1 medium zucchini
- 1 carrot
- 2 Tbsp virgin olive oil
- 1 Tbsp finely grated ginger
- 3 cloves mashed garlic
- 1/4 cup finely sliced celery
- 6 cups vegetable stock
- 1/4 cup dried seaweed
- 3 large dried shiitake mushrooms, broken into small pieces
- 3 Tbsp soy sauce (I use low-sodium, and do not add extra salt to the pot)
- 1-1/2 tsp sesame oil
- 1 tsp chili oil
- Black pepper to taste
- Finely sliced green onions or chives for garnish
1) Cut zucchini and carrot into spaghetti-like noodle strands and set aside.
2) Heat olive oil in a soup pot. Add ginger, garlic, and celery and sauté for 2 minutes.
3) Add vegetable stock and all remaining ingredients, except noodles and onions, to soup pot. Simmer until shiitakes are soft.
4) Add noodles and cook for 1 to 2 minutes, or until desired tenderness. Ladle into bowls and garnish with green onions upon serving.
