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Ginger Scallion Noodles

This recipe makes enough for 4 - 6 bowls of noodles.

If you are cooking for just you or for two make a smaller portion of veggies and noodles but make the sauce as is. It keeps for 2 weeks in the fridge and it’s great for a quick summer meal.

This is a cold noodle dish


For the dressing:

1-2 juicy limes

1 Tablespoon maple (or a little more to taste) 1 teaspoon Diamond kosher salt 3 Tablespoons rice vinegar 1/3 cup soy sauce

3 Tablespoons grapeseed oil

1-2 Tablespoons toasted sesame oil

3” piece of ginger

4 green onions, both green and white parts, thinly sliced

For the noodles:

1/2 cucumber— peeled, seeded, and thinly sliced

1 large carrot— peeled and thinly sliced

1/4 of a red cabbage— shredded

To garnish:

1/4 cup roasted salted peanuts, roughly chopped

1/4 cup chopped fresh cilantro

12 ounces noodles - rice or soba

Bring a pot of salted water to a boil.

While the water boils, slice all your veggies and the scallions and set aside. Pick the cilantro leaves from the stems and chop them if they are large or keep them as is if they are not. Chop the peanuts. Peel the ginger.

Once the water comes to a boil, cook the noodles until they are tender.

While the noodles cook, whisk the lime juice, maple, salt, rice vinegar, soy sauce, and oils in a bowl. Grate the ginger into the dressing and add the scallions. Taste and decide how you want to tweak it— a little more salt or soy? More lime? More maple? More sesame? Get it to the place where it tastes delicious to you.

Once the noodles are done, drain and rinse them under cold running water. Toss with enough of the dressing to coat everything. Taste a noodle and add more if you want. Top with the veggies, cilantro and peanuts.


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