Top Ramen's older, smarter, sexier brother

Here's a fun fact: I ate more Top Ramen as a pre-adolescent girl than the average fraternity member consumes in their first year of undergrad. My family called them "big noodles" when I was growing up. They were somewhat of a staple in my childhood pantry. Clearly some things have changed in my life. The most obvious being that I no longer compare my diet to a frat house. Secondly, I'm all about the whole foods now—and things in packages scare me. Oh and I love cooking. Like really, really love it.

But when I need a quick meal in a pinch, I'm often tempted to fall back into the easy arms of Mr. Ramen. So instead, I started hanging out with his older, smarter, sexier brother. And he's been real good to me so far. Healthy relationships are just the best.

 

Rice noodles in a sweet ginger scallion sauce

Adapted from Simply Reem

Cook noodles al dente and combine the following:

• Rice noodles – ≈8oz
• Salt & pepper
• Sesame seeds – ≈2 T (I use white hulled)
• Cucumber thinly sliced (optional)

For Sweet Ginger Scallion Sauce:

• Scallions (green onions) – ½ C chopped
• Ginger – 2 T minced (OR I started using this and am mildly obsessed. True ginger in its most convenient form—and organic.)
• Cilantro – ¼ C (optional)
• Sesame oil (or other neutral oil) – 2 T
• Chili powder – 2 t
• Tamari sauce – 1 T
• Rice vinegar – 2 T
• Honey – 1 T
• Lime juice – 1 T