Last week at my friend Sareena’s Paint’n’Pour Ladies’ Wine Night–where decorative pots were painted and wine was poured, FYI–my other friend Snezana was telling me about eating for your blood type. She’s a B+, and apparently her type likes Asian cuisine, especially rice.
I do not know my blood type, but if it had a food preference, it would most definitely be Mediterranean. You all know I’m a pasta+protein+veggie addict. Honestly, sometimes I have to encourage my creature-of-habit ways to try something new.
That’s exactly why this recipe (adapted from Lillian’s Spring Noodles) was sought out and tried. Yes, it is still a pasta, but it breaks my routine preference for a thick and hearty red sauce.
And you know what else I find interesting? I loved it. I’m always reminded of how much fun it is to try something new when I leave my “food comfort zone.” It’s a small challenge, but I think those are the ones that make big differences in terms of day-to-day happiness. Making myself try new things, especially fun recipes, is just about as satisfying as eating them.
And this dish is really good! A nice, light veggie noodle with a little salt, and just enough ginger sweetness. You can’t beat that.
2 oz. whole-wheat spaghetti or rice noodles
dash of minced garlic
a few sliced onions
handful of diced cabbage
1 T low-sodium soy sauce
1 t freshly ground ginger
1 t honey
2 T sliced carrots
2 T sliced celery
1/4 cup cucumber, sliced into sticks
-Boil noodles as directed on package. Drain water. If broccoli and shrimp are frozen, defrost in microwave now and drain in collander over noodles to remove excess water–but over noodles ensures that nutrients in broccoli water aren’t lost entirely (!).
-In a small- to medium-sized pan, simmer garlic and onions in cooking spray. Then slowly add in noodles, broccoli, and shrimp. Stir a bit. Add in half of the soy and ginger. Stir a bit more. Add in the rest of the soy sauce and ginger.
-Once noodles seem coated in soy sauce and ginger, drizzle honey over the top. Then toss in carrots.
If you’ll be serving this warm, remove from heat, plate, and sprinkle cucumber and celery on top.
If you prefer a cold noodle dish, then remove from heat and refrigerate for 2-3 hours, or overnight. Top with cucumber sticks and celery prior to serving.
- The noodles History (metazdqc.wordpress.com)
- Vegetarian: Spicy Rice Noodle Salad with Cabbage and Tofu (seriouseats.com)
- How to Make Any Stir-Fried Noodles in 6 Steps…Food 52 Love Pt. 3 (reclaimingyourcastle.com)