October 11, 2011
Savory Veggie Noodle Bowl
2. While the pasta is cooking, prepare the sauce by combining the garlic, ginger, soy sauce, maple syrup, agave and rice vinegar in a small bowl and mix. Set aside.
3. Heat a medium pot of water over medium heat until boiling. Peel and chop the carrots into small matchsticks and cook with green beans and pinto beans, if using, until the vegetables soften a little bit, about 5 minutes.
4. When the pasta is done, drain it and put it back in the pot. Add in the veggies and all of the sauce if eating right away. If saving for later, add half of the sauce (the noodles will absorb it) then add the rest immediately before serving.