Making dinner for myself often goes something like this:
Scout out the produce section of the grocery store, throw at least three impulse buys into my cart, and arrive home with absolutely no clue how to use it all. So I randomly add things together and hope for the best! Even on the rare occasion I actually do have a recipe to follow, I pretty much ignore the recipe anyway. With today’s green noodles, I’d initially planned to follow a recipe from Vegetarian Times. However, by the time I’d finished substituting and adding ingredients, the results were something completely new… and really delicious!
Green Noodles
- 1/4 cup minced garlic
- 1 1/2 tbsp fresh ginger, grated
- 1 cup fresh cilantro, loosely packed
- 1 tsp turmeric
- 1/2 tsp salt
- 1 tsp vegetable or coconut oil
- 15oz canned coconut milk, lite or regular (If allergic, you can use cashew cream)
- 1/4 cup water
- 2 tbsp sweetener of choice, or 20 NuNaturals stevia drops
- 2 tbsp lime juice
- 5oz raw baby kale or spinach (or 1 box)
- 2 tbsp minced garlic
- 3 tbsp soy sauce (or gluten-free)
- 2 tbsp water
- 6 cups broccoli, cut small (480g)
- 2 servings soba noodles (80g uncooked)
- avocado, optional for garnish
In a blender, puree the first 10 ingredients until completely smooth, then transfer to a small saucepan and bring to a boil. Lower and simmer 15 minutes. In a sauté pan, sauté the kale and 2 tbsp garlic in a little oil or oil spray until kale begins to wilt. Add the soy sauce, 2 tbsp water, and the broccoli. Cover and cook on medium 3 minutes. Meanwhile, put a pot of salted water on to boil for the noodles. When the three minutes are up, turn off the heat on the kale/broccoli but keep covered until the noodles are ready. Cook noodles according to package directions, drain fully, and pat dry. Now combine everything together. Stir well. Serve with sliced avocado if you want even more green! (Technically you can leave the 1 tsp oil out, but it helps to coat the pasta with sauce so I recommend leaving it in.) I cannot vouch for the recipe with carton coconut milk or any other type of milk, so try that substitution at your own risk. Makes 3 large servings, each the size of the servings in the photos.
Question of the Day:
When making dinner for yourself, do you more often follow a recipe or just make something up?
Link of the Day: No Bake Pumpkin Oatmeal Cookies
I laughed when I read your opening paragraph, that sounds much like how I grocery shop, and choose what dinner I make [based on what vegetables I saw at the market, or which ones are left in the fridge =) ]
I tried this recipe, but in the true spirit of my not being able to follow a recipe, I made a few changes due to intolerances, pantry stocks and my mood [skipping the coriander, turmeric and lime, and adding extra soy sauce, lemon juice, sesame oil, dried parsley, carrots and yellow squash. And I used dry powdered ginger, as I forgot to buy fresh ginger[!], and brown rice spaghetti instead of the soba noodles] – and that was when I was sort of trying to follow the recipe!
I also made it in the slow cooker, as I wasn’t organised enough to make it before church yesterday evening. It was delicious last night, and also as reheated leftovers today. I’m thinking of adding some tofu cubes to my next batch [which will inevitably end up different again!]
Thanks for another delicious and simple meal recipe, Katie. I am always excited when I see you’ve posted another one!!
LOVE your web site!! Trying to go dairy and gluten-free for our whole family – and your website has been SO helpful!! Thank you!!!!
This looks so good! I cannot wait to try this! I love your recipes and am excited for your book!
I just tried this again, but substituted almond milk (original flavor, 2.5 grams of fat) for the coconut milk. I enjoyed it just as much. I also vary the amount of garlic. It always turns out great!! I also add 8 to 16 ounces of baby bella mushrooms sometimes, as I love those as well. Thanks for the recipes.
Thank you so much for trying it, Lori!
So yummy. Loved the cilantro, one of my favorite flavors. This was my first time time eating soba noodles. This dish great!
I made this for dinner tonight and it was fantastic! It was so so delicious. I was surprised since I wasn’t sure how it would taste. Thanks for putting out this recipe!
We’ve made this countless times, love it. We use quinoa noodles, and parsley over cilantro. Thanks for your brilliance Katie. Take care
This is your first non-dessert recipe that I’ve tried and I really like it! I’m eating these noodles for lunch right now. Very tasty!
Hello Katie
I think you are amazing. Your ideas are epic and Im always excited to get new recipes in my email from your mailing list. Its so much easier being a gluten free (I have celiac disease, its not a “trend” for me) vegan with unstoppable chicks like you around. Thanks for all you do.
-Colleen
There is no such thing as “optional avocado” in my world! And I’ll be using this recipe (yes, with all the garlic!) as soon as I get home! Garlic = flavor! Avocado = life! I wonder where I can buy broccoli. It’s hard to find in Japan.