Chinese Longevity Noodles with Cabbage & Steamed Broccoli

Chinese Longevity Noodles

with Cabbage & Steamed Broccoli

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
770
FAT
31g
CARBOHYDRATES
107g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 cloves garlic
  3. 1 scallion
  4. 2 tbsp sesame oil
  5. 2 tbsp tamari
  6. 2 tbsp cashew butter
  7. 2 tbsp rice vinegar
  8. 8 oz chopped green cabbage
  9. 10 oz fresh ramen noodles
  10. 6 oz broccoli florets
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Medium saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prep the vegetables
Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
2
Mix the cashew sauce
In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
3
Cook the cabbage
Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
4
Cook the noodles
Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
5
Finish the noodles
Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
6
Serve
Add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!