Prep time
20 min
These fragrant noodles are the perfect side dish for your favourite protein food and vegetables. They are quick to make and can add a spicy kick to your meal.
Cook time
10 min
Servings
4
Prep time
20 min
Cook time
10 min
Servings
4
Ingredients
- 500 mL (2 cups) scallions (green onions), roots trimmed, thinly sliced (about 2 bunches)
- 125 mL (½ cup) fresh ginger, peeled and minced
- 15 mL (1 tbsp) vegetable oil
- 15 mL (1 tbsp) lower sodium soy sauce
- 5 mL (1 tsp) rice vinegar
- 1 package (454 g) uncooked brown rice noodles
Directions
- In a large bowl, combine scallions, ginger, oil, soy sauce, and vinegar. Rest at room temperature for 20 minutes, stirring occasionally.
- While sauce rests, cook noodles in boiling water according to package directions or until tender. Drain noodles and place in a large bowl.
- Pour half the sauce over noodles and toss gently to coat well.
- Serve noodles and top with remaining sauce as desired.
Recipe highlights
Tips
- Invite your kids to the kitchen to get involved in planning the meal! Ask them to pick a protein food and a vegetable to serve with this dish.
- If you’re out of brown rice noodles, try using brown rice. Simply spoon the ginger scallion sauce from step 1 over the rice.
- Remember, a little salt goes a long way. Taste the food before adding any.
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