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
- 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
