This simple noodle and vegetable dish is an easy way to disguise leftover vegetables (and even leftover chicken or meat) into a tasty meal. I like to use rice noodles in this recipe, but you can also use buckwheat noodles (memil gooksu, soba) or even linguine or fettucine.
- 1 pound of rice noodles
- 3 tsp sesame oil
- 2 Tbsp extra-virgin olive oil
- 1/2 onion (sweet, thinly sliced)
- 5 scallions (sliced into 1-inch pieces)
- 2 carrots (peeled and sliced into matchsticks)
- 2 cups Napa cabbage (thinly sliced)
- 1 cup spinach
- 1 Tbsp ginger (minced)
- 1 Tbsp garlic (minced)
- 1/4 cup chicken broth
- 2 Tbsp soy sauce (plus more as needed)
- Cook the rice noodles according to package directions.
- In a very large mixing bowl, mix with sesame oil.
- In a large skillet or wok, heat oil over medium-high heat.
- Add garlic, ginger, onions and carrots and cook for 3-4 minutes.
- Add cabbage, spinach and chicken broth.
- Cook 3-4 minutes, until broth is mostly evaporated
- Add soy sauce, mixing well to combine.
- Add noodles to skillet or wok, mixing to combine and heat through.
- Add soy sauce to taste as needed.
Noodles in Korea
The oldest noodles have been eaten and enjoyed in Asia for over 4,000 years, but the modern wheat-based noodles did not reach Asia until around AD100. These wheat noodles quickly spread from China to other Asian countries like Korea.
In Korea, noodles symbolize longevity because of their long and continuous form. That is why they are served at wedding celebrations and important Korean birthdays. Korean noodles are called “gooksu” in Korean or “myun” in hanja (Chinese characters borrowed and used in the Korean language with Korean pronunciation). Although noodles have been part of Korean cuisine since ancient times, wheat was expensive so noodles weren't eaten or enjoyed everyday or every week until the 1940s.
Some Notes About Ginger:
Ginger is native to Asia where has been used as a cooking spice and as medicine for thousands of years. It is used to make medicinal and herbal teas, to increase the temperature in the body and also to increase the body's metabolic rate.
The part of the plant that we use is not the root, but the underground stem, or rhizome. Ginger contains many health benefiting essential oils such as gingerol and zingerone. Gingerols help improve the intestinal motility and have anti-inflammatory, painkiller (analgesic) and anti-bacterial properties.
Ginger has been used to aid digestion and treat stomach problems, gas, diarrhea and nausea for more than 2,000 years. More recently, it has demonstrated some effectiveness in preventing motion sickness.
It has also been used to treat the common cold, stomach ulcers, headaches, menstrual cramps, migraines, arthritis, and colic.
Ginger is low in calories and contains no cholesterol, and is a rich source of many essential nutrients and vitamins such as pyridoxine (vitamin B-6) and pantothenic acid (vitamin B-5). It also contains a good amount of minerals like potassium, manganese, copper, and magnesium.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|