15-Minute Sesame Ginger Noodles – Harmony Valley Farm

15-Minute Sesame Ginger Noodles

Yield

Yield: 4-5 Servings

Ingredients

1 Tbsp sunflower or vegetable oil
5-6 cups Tat Soi, leaves and stems chopped into bite-sized pieces
8 oz rice noodles (may substitute spaghetti or any other long, thin noodle)
Toasted sesame seeds, for serving
Cilantro, coarsely chopped, for serving
Salt & Black Pepper, to taste

Sauce:

2 cloves garlic, finely chopped
2 Tbsp fresh ginger, finely chopped
6 Tbsp soy sauce
2 Tbsp maple syrup
1 Tbsp toasted sesame oil
2 tsp crushed red pepper flakes

Instructions

Prior to cutting the tat soi, wash the leaves and stems well, then cut into bite-sized pieces for 5-6 cups total. Keep the stems and leaves separate. Set aside.
Boil the rice noodles according to the package directions. When cooked, drain and set aside.
While the noodles are cooking, mix the sauce ingredients together in a small bowl. Set aside.
Heat 1 Tbsp sunflower or vegetable oil in a medium skillet or saucepan over medium heat. Add the tat soi stems and saute for 1-2 minutes. Add the sauce to the pan and bring it to a simmer. Once the sauce is bubbling gently, add the tat soi leaves. Simmer for about 2 minutes or until the leaves start to wilt.
Next, add the cooked noodles. Stir to combine the noodles with the vegetables and sauce, cooking long enough to ensure the noodles are heated through.
Remove from heat and adjust seasoning to your liking with salt and black pepper as needed. Serve immediately, garnished with toasted sesame seeds and fresh cilantro if desired.

Notes

Recipe inspired and adapted from choosingchia.com.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!