| 11 | 20 | 680 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 2 |
| 227 gm | Rice noodles, dry (or soba noodles, whole wheat spaghetti) |
| 3 cup | Bok choy (or spinach, broccoli) |
| 1 cup | Edamame (soybeans), cooked |
| 2 stalk(s) | Green onion (thinly sliced) |
| 2 clove(s) | Garlic (finely chopped) |
| 2 tbsp minced | Ginger root |
| 3 tbsp | Soy sauce, low sodium |
| 2 tsp | Sesame oil |
| 2 tbsp | Maple syrup, pure |
| 1 1/2 tsp | Red pepper flakes (less or more for desired level of spice) |
| 1 tbsp | Sesame seeds (optional, for garnish) |
Chop the bok choy into halves or quarters, slice the green onions, and set aside.
In a bowl, mix together all of the sauce ingredients (garlic, ginger, soy sauce, sesame oil, maple syrup, red pepper flakes), and set aside.
Cook your noodles according to package directions.
Heat a saucepan to medium heat and add the sauce, cooking for 2-3 minutes.
Add in the bok choy, edamame and green onions, and mix well, cooking for another 1-2 minutes.
Reduce the heat to low and add in the noodles, tossing everything together. Serve immediately, top with sesame seeds (if desired) and enjoy!
This recipe is for two servings, but can easily be doubled or tripled for more servings.
If you don't have bok choy, or you prefer other vegetables, try using broccoli, spinach or kale. Add cooked chicken, turkey or tofu for added protein.
| Grain | 5.7 |
| Meat Alternative | 0.8 |
| Vegetables | 4.2 |
