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.