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October 11, 2011

Savory Veggie Noodle Bowl

Stephanie Lundstrom/Plant Based on a Budget blog

  • Make it your own by mixing in different veggies or adding a protein like pinto beans. Stephanie Lundstrom

Serves 4

8 ounces (225g) linguine

4 garlic cloves, minced

1 tablespoon fresh grated ginger
1/2 cup (115ml) soy sauce

1 1/2 tablespoons maple syrup

1 1/2 tablespoons agave

2 teaspoons rice vinegar

2 medium carrots

1/2 cup (115g) green beans

1/2 cup (small bunch) cilantro (coriander), chopped

1/2 cup (115g) pinto beans (optional)
 
Preparation
1. Cook the linguine according to package instructions.

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.

This recipe by Stephanie Lundstrom originally appeared on the Plant Based on a Budget blog.