Thai Ginger and Garlic Noodle Bowls
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Vanilla and Bean · by Traci York★ 4.7 (14)

Thai Ginger and Garlic Noodle Bowls

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 19%
CARBS 72G70% OF CAL
8G FIBER13G SUGAR50G OTHER
FAT 10G22% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chewy rice noodles tossed with snow peas, carrots, mushrooms, and cabbage in a spicy sesame ginger sauce. A quick, flavorful vegetarian weeknight dinner.

mainthaibowlstir frydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces (227 grams) Rice Noodles or Bean Thread Noodles (*see note)
  • 11 ounces (310 grams) Snow peas (trimmed )
  • 1 ½ tablespoons Sesame Oil
  • 2 teaspoons fresh Ginger (microplaned)
  • 1 tablespoon fresh Garlic (microplaned or minced)
  • 1 1/2 cups (150 grams) Carrots Julianne (about two large carrots )
  • 5 cups (400 grams) Green Cabbage (about 1/2 a medium head, cut into bite sized pieces)
  • 5 ounces (142 grams) Shiitake Mushrooms (stemmed and sliced into quarters, cremini work here too.)
  • 1/2 Lime
  • 1/2 cup (110 grams) Vegetable Broth
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Tamari
  • 1 tablespoon Coconut Sugar (brown sugar or maple syrup)
  • ½ teaspoon Red Pepper Flakes (adjust to taste)
  • ½ teaspoon Sea Salt
  • Scallions, Sesame Seeds, Thai Basil, Cilantro, Mint, Lime Wedges, Sriracha
PREP
30M
SODIUM
798MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.