Some days you just need something quick to make for dinner. This recipe comes together quickly and is very satisfying. You can also customize this easily according to your preferences with your favorite vegetables or by adding chicken, tofu or ground turkey breast. One thing we recommend keeping the same is the cabbage as this vegetable is full of vitamins and nutrients and is often overlooked.
Recipe highlights:
Excellent source of fiber
Abundant source of vitamin C
Anti-Inflammatory
Antioxidant rich
Ingredients: (Makes 4-6 servings):
1 (14 oz.) coleslaw mix (cabbage and carrots)
2 cups cooked quinoa (this is a great way to use leftovers)
2 millet and brown rice ramen noodle cakes (see tips below for alternative)
2 cups frozen peas
1 cup chopped green onions
4 Tbs. teriyaki sauce (recipe below)
Ingredients for the teriyaki sauce:
½ cup liquid aminos (such as the brand Bragg)
1 ½ cups water
2 Tbs. white rice vinegar
⅓ cup agave
3 tsp. minced garlic
3 tsp. minced ginger
2 Tbs. arrowroot powder mixed with 2 tbs. water
To make the sauce:
Place all ingredients except arrowroot powder in a blender and process until smooth.
Pour sauce in medium saucepan and bring to a boil.
Reduce heat and bring to a simmer.
Add the arrowroot powder and whisk, stirring constantly until sauce thickens (about a minute)
Set aside (Place leftovers in air tight container or jar in fridge)
To make the teriyaki noodles:
Cook ramen noodles according to package directions and set aside.
While ramen is cooking,spray a large pot with pam. Warm over medium heat.
When pan is hot, add coleslaw mix and stir fry until just beginning to wilt.
Add garlic and saute with cabbage until fragrant, about 30 seconds-1 minute. Set aside
Heat up frozen peas over a pan or in the microwave.
When peas are no longer frozen, add to the cabbage.
Add quinoa and noodles to the pot.
Add chopped green onions and teriyaki sauce.
Toss to combine, and enjoy.
Tips:
We used the brand “Lotus Foods” for the millet and brown rice ramen noodles because they are made with only 2 ingredients; organic brown rice flour and organic millet. They come packaged in rectangles of tightly wound noodles, called cakes. If you cannot find brown rice ramen, you can use any brown rice asian noodle.
This recipe is a great way to use leftovers. Try adding leftover grilled chicken, vegetables in your fridge or garden or leftover brown rice in place of the quinoa.