There’s just something that gets me about noodle bowls. It is a comfort food dish that is ready in just a few minutes. I don’t know about you, but when I’m craving comfort food the last thing I want to do is wait hours for it. I love veggie lasagna, twice baked potatoes, and anything covered in cashew cheese sauce, but when you are cooking for food intolerances you are cooking from scratch, and those dishes take a lot of time.
This noodle bowl is the exception. Comforting and filling and ready in plenty under 30 minutes. It took me about 15 minutes to throw this bowl together. Noodles are cooked in 5-7 minutes and then rinsed in cold water to stop the cooking process. The dressing is whizzed up in the blender. It doesn’t get much easier than that. And lastly you’ll need to run your knife through some cabbage and scallions – 5 minutes tops.
Filling, but not overly so.
- 8.8 oz brown rice noodles
- 3 tablespoons sesame oil
- 2 tablespoons freshly squeezed lime juice (from 1-2 limes depending on their size)
- 2 tablespoons coconut nectar
- 2 tablespoons liquid aminos OR coconut aminos OR gluten-free tamari
- 2 cloves garlic, minced
- 1 tablespoon minced ginger root (fresh not dried)
- 1 teaspoon lime zest (from about 1 lime)
- ½ head savoy cabbage, sliced into thin ribbons
- 1 bunch scallions, sliced into rounds
- Cook noodles according to package directions. Drain and rinse thoroughly with cold water to cool the noodles completely. Set aside.
- In a small bowl, whisk together the sesame oil, lime juice, coconut nectar, aminos, garlic, ginger, and zest.
- In a large bowl combine noodles, cabbage, scallions, and dressing. Serve.