Thai Ginger and Garlic Noodle Bowls is a flavor packed stir fry recipe loaded with veggies swimming in a umami filled sauce. vegan + gluten Free
Before we get to this noodle bowl, I’ve a bit of a rant. Stick with me here….
A few months ago I wrote about the DARK Act (Deny American’s Right to Know). Last March, the Senate rejected it. A big sigh of relief. So I thought.
The DARK Act slipped through Congress and landed on the President’s desk, where he signed it into law last week against much opposition.
The DARK Act nullified individual States’ rights to require specific GMO (Genetically Modified Organisms) labeling on food and now relies on a national system requiring labeling which will not go into effect for another two years. While the national law sounds like a good idea on the surface and I’m thrilled people want to know about the food they’re eating, the law is flawed.
We wouldn’t even be having this conversation if the U.S. were to join other developed countries that have restricted or banned GMOs.
The national label requirement can be fulfilled with printed words (hooray!), an icon developed by regulators, or in the form of a smart label, spearheaded and supported by the GMA (Grocery Manufacturing Association) on labels of food containing GMOs.
For a smart label to be read you need a smartphone, the app to read the code, and have Internet connectivity. Or, if the smart label is too much trouble, you can call a 1-800 number to obtain information about the product. I wonder how many people will be up for this cumbersome process while grocery shopping. Why not Just Label It in words?
This study indicates 36% of American adults don’t have a smartphone, leaving them in the dark with regards to this new smart label. Additionally, cell service and/or internet access is not available in all grocery stores. I run into this regularly at a store I shop.
According to The Center for Food Safety in this article, and this is what troubles me most about the new law, “allows all organic foods to be labeled “non-GMO” without any testing to see whether they contain any GMO contamination.” Cross contamination is a recurring theme (scroll down for video *this is crazymaking*) globally as GMO use continues to increase. Whereas a non-organic product undergoes rigorous testing by a third-party, like non-GMO Project, to obtain a non-GMO label.
To make matters worse, there’s confusion about the differences between non-GMO and organic among the public. Non-GMO crops are still conventional crops (sprayed with pesticides). They’ve just been verified not to have been grown with GM seeds. Whereas organic standards, in it’s most basic form, covers a sustainable way farming that excludes GMOs and “cover the product from farm to table, including soil and water quality, pest control, livestock practices, and rules for food additives.”
My main issue with GMOs isn’t whether consuming them is bad for human health or not, because by-in-large we currently have a choice whether or not to reject them. My main concern is the impact on organic farmers due to cross contamination, long-term use ramifications and the irresponsible damage being done to biodiversity due to the amount of glyphosate being applied to Monsanto’s round-up ready GMO crops in addition to what’s already being sprayed on other conventional crops.
Isn’t this the same company that created DDT and Agent Orange?
Our food system is so far removed from the system my Mamaw knew, just 80 years ago. People knew how and where their food was raised. Many grew and harvested their own food or traded goods and services for it. But in our modern food system it’s increasingly more difficult to know where our food is coming from, how it’s grown, raised and processed.
While this may not seem like a big deal to some, the problem is reflected in struggling ecosystems as well as human health and is swept under the rug by slick marketing, corrupt politics, soaring corporate profit and for the sake of convenience. But small changes can turn into big changes. We just have to be mindful and get involved if we want to improve our food system. Organic farming is on the rise because consumers are demanding it. But we have to make sure our laws reflect sustainable organic farming.
Reading and learning about these issues makes me more resolved to support local farms and farmers markets as much as I can, to participate in CSAs (community supported agriculture) and organizations who advocate for a transparent and ethical food system. Shopping on the outer edges at the grocery store which is exactly what I did for this noodle bowl, and looking for bulk or packaged food labeled with both the organic label and non-GMO label (does this exist?) will be on my radar as well.
Organizations I trust for information and action alerts on this and other related issues include:
- Environmental Working Group – shares a shoppers guide to avoiding GMOs
- Organic Consumers Association
- Pew Charitable Trusts
Thai Ginger and Garlic Noodle Bowl
Ingredients
- 8 oz Rice Noodles or Bean Thread Noodles 227g, see note
- 11 oz Snow peas trimmed 311g
- 1 ½ Tbs Sesame Oil
- 2 tsp fresh Ginger microplaned
- 1 Tbs fresh Garlic microplaned or minced
- 1 1/2 C Carrots Julianne about two large carrots 150g
- 5 C Green Cabbage about 1/2 a medium head, cut into bite sized pieces, 400g
- 5 oz Shiitake Mushrooms stemmed and sliced into quarters 142g
For the Sauce
- 1/2 C Vegetable Broth 110g
- 1 Tbs Sesame Oil
- 2 Tbs Tamari
- 1 Tbs Coconut Sugar or brown sugar
- ½ tsp Red Pepper Flakes
- ½ tsp Sea Salt
For Garnish
- Scallions chopped
- Sesame Seeds
- Thai Basil
- Drizzle of Tamari and/or Sesame Oil
Instructions
For the Noodles
- Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages I've seen say to soak in hot water. For me, the noodles turn to mush, so I use a cold soak to soften them, then gently cook them).
For the Veggies
- Fill a stock pot ½ full of water and bring to a boil. While the water is heating, prepare the snow peas by trimming each end. To blanch the snow peas, carefully place them in the boiling water, turn the heat to low and blanch for for exactly two minutes. Drain and rinse with cold water. Place back into the stock pot they were blanched in (with heat off).
For the Sauce
- In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and salt. Set aside.
To Cook
- In a large skillet or wok, heat the sesame oil on medium high heat. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30 seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stir-fried veggies into the pot with the snow peas (heat off).
- Check on the rice noodles. They should be tender, but not soft. Drain thoroughly. Set the noodles near the stove. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring to a simmer. Once simmering, gently toss in the noodles. Use a pair of tongs to twist and turn the noodles around in the sauce so that each noodle is covered. Turn the heat down continue turning, cooking for about 2 minutes. Test the noodles for taste and tenderness. If they seem tough, give them another minute to cook while turning the noodles. Remove from heat and stir in the veggies using the residual heat of the noodles to rewarm the veggies.
- Garnish with sesame seeds, thai basil, scallions and a drizzle of sesame oil and/or tamari.
Lisa says
March 30, 2019 at 7:12 pmThanks so much for this recipe. I have been craving sesame oil noodle dishes like this lately, so I can’t tell you how much I appreciated being able to make a big batch of noodles and enjoy them this weekend. I followed the recipe except for a few changes: I left out the mushrooms and added peanuts, lime juice, and cilantro at the end. When I reheated leftovers later in the weekend, I added a little more sesame oil and soy sauce to bring the noodles back to life!
Thanks so much for explaining how to cook rice noodles as well! The package I bought had no instructions and the cold water soak worked perfectly. Thanks again!
Traci says
May 15, 2019 at 1:15 pmHi Lisa! Thank you so much for coming back and leaving a note! Aren’t noodle bowls SO good? I need to share more noodle recipes! OMGeee… and yes, about cooking those noodles. I always cold soak. Cooking just a little too long turns them to mush!
Sarah says
March 2, 2019 at 6:05 amThis recipe is amazing. Thank you so much for sharing!!! I loved reading the detailed information you shared about organic and non-GMO food products as well. I would love to ask you (as I am always on the hunt for truly Whole Foods), what Organic and non-GMO products have you found hat you buy in bulk for your family? Very eager to hear any good food items I may not have known about.
Traci says
March 3, 2019 at 11:08 amHi Sarah! Thank you so much for your note. I’m so happy to hear the post resonated with you. Organic AND non-GMO can be hard to find, currently, so I prioritize organic, while keeping an eye out for organic and non-GMO. At our food Co-Op, I buy quite a bit of food in bulk, mostly beans, lentils, dried peas, sugar, salt, spices, dry herbs, kasha, and grains like quinoa, oats, millet, rice etc. Not all are both Organic and non-GMO, so again, I prioritize organic. There are a few brands that do offer both organic and non-GMO like Nutiva, Bob’s Red Mill, Frontier Co-op, Theo Chocolate for example (in full disclosure – these are sponsors of V&B, but they are also brands I’ve been using since before I started blogging). Our Co-Op also carries locally milled grains and several of those are organic and non-GMO. The bulk bins should be labeled accordingly. If unsure, check with the bulk department manager and ask them questions. I find stores are eager to learn what their customers want. This feedback is invaluable and I find it works! Next on my list is fair trade and organic bananas (do a quick google search why bananas are so darn cheep – and pineapples too!). There’s so much to consider when purchasing food. But our purchases DO matter. I hope this helps, Sarah!
Lisa says
February 17, 2019 at 11:40 pmThis was a fantastic dish and really easy to make. I added a little tamarind paste to the sauce for sourness and some fried tofu for protein. For the garnish I roasted some white and blck sesame, otherwise I stuck closely to the recipe. Thank you for thinking of the Europeans and adding the metric measurements! :)
Luckily I have some experience and knew that my boyfriend and me would eat the whole 4-portion amount.
Thanks so much for giving me a great introduction to bowls, already excited for trying more!
Traci says
February 18, 2019 at 9:15 amHi Lisa! Thank you so much for your note and kind words. So happy to hear the metric measurements are helpful. :D Love that fried tofu addition and tamarind paste (I just added that to my refrigerator staple collection and am excited to give it a go in more recipes)! I’ll be adding that next time I whip this up – delicious! I hope you enjoy all the bowls, Lisa! They really are so satisfying!
Margaret Ault says
February 5, 2019 at 4:42 pmThis was fantastic!!! I used brown rice noodles and, otherwise, followed the recipe….Hubby loved it, too! Recently found your site and am a new vegan and look forward to trying many more of your recipes that look yummy. On a side note, we just returned this fall from a visit to Whidbey Island (my first ever) for the 75th anniversary of the naming of Ault Field! Was really a meaningful trip and WA state is so beautiful!!!
Leslie DeGretto says
February 3, 2019 at 12:52 pmDefinitely amazing! We followed your noodle preparation but added shrimp and chopped peanuts and lime for garnish!!! Definite recommend!!!!
suzi says
January 11, 2019 at 11:27 amYou already have the raves but here’s one more!! I just made this and it came together so beautifully and in no time!! I didnt have mushrooms nor did we have snow peas but instead used broccoli. I blanched that and I used red rice noodles. YUMMO!!! Even heard moans at the table from the others!! That’s always a good sign, right?
Traci says
January 12, 2019 at 11:21 amHi Suzi! Thank you so much for coming back and leaving a note! Hooray! I love that you enjoyed this recipe and made the broccoli adjustment! Perfection and SOOOO good! Moans at the table = good sign! Yeah!
Jesse says
August 16, 2018 at 8:18 pmMade this tonight and the flavor is perfect but the noodles turned out totally mushy. We followed the recipe exactly, so I’m not sure what I did wrong. Any tips?
Traci says
August 16, 2018 at 8:52 pmOh no, Jesse. I’m sorry to hear this. Because I wasn’t there with you, I’m not sure what went wrong. I wonder how long the noodles were soaked and in hot or cold water. How long were they cooked. Did you use rice noodles?
Darren says
July 21, 2018 at 5:14 pmMade this tonight with spaghetti squash instead of noodles and oh man it was amazing! Great simple fresh and delicious recipe! thanks!
Traci says
August 16, 2018 at 8:53 pmOh my, spaghetti squash!? What a great idea! So happy to hear ya’ll enjoyed it Darren – thank you so much for coming back and leaving your tip and note!
Shannon says
May 26, 2018 at 8:38 pmMade this tonight with rice noodles and added prawns that I sauteed in sesame oil and garlic and ginger. Omg so Good!! Son doesn’t like the texture of the rice noodles so will try the bean noodles next time. There will definitely be a next time… Thank you for the recipe!
Traci says
August 16, 2018 at 8:54 pmHooray, hooray! Thank you for coming back and leaving a note, Shannon!
Katie says
May 7, 2018 at 9:51 pmThis might be a little dramatic but I think this was the best dish I’ve ever eaten. It’s so easy to make and the flavours are so amazing. I made mine with purple cabbage because that’s what I had and it added a beautiful colour and tasted great.
Thank you so so much for this amazing recipe! Will share with all my friends.
Traci says
May 8, 2018 at 1:37 pmThank you for sharing your drama, Katie! I love reading this! Easy, yes, and I love the flavors too. Thank you so much for your note and sharing with friends!
Carole Hodge says
April 16, 2018 at 6:02 pmI have been experimenting cooking Aisan food. This is by far the best dish I have cooked. I saved some prep time by using matchstick carrots. I also purchased pre cooked noodles in the produce department of my local Aisan market. Only took 10 seconds in boiling water and they were perfect.
Traci says
April 17, 2018 at 1:52 pmThank you so much for your note, Carole! Hooray for a tasty Asian recipe – so happy to hear! Thank you for sharing your notes too!
Kate says
January 25, 2018 at 6:46 amUm, YUM!!! Made this last night and it was delicious!! Excellent recipe, love the attention to detail. Clearly you’ve tested it a ton of times. Thanks for sharing!
Traci says
January 25, 2018 at 8:48 amHiii Kate!! Yum, yum yummmm! Thank you for sharing… I’m so happy you enjoyed the recipe! xo
Mirna says
October 26, 2017 at 6:28 pmOkay so im going to try this oit this week, i just have one question. When blanching the snow peas do we keep the water it was boiling in? Or remove the water and then place the snow peas in an empty stock pot?
Traci says
October 27, 2017 at 10:03 amHi Mirna! Thank you for your question. After the snow peas are blanched, drain them through a colander, pouring the water out, then rinsing with cold water. Then, place the snow peas back into the empty stock pot. This so that you can mix all the veggies together later in the stock pot. I hope this helps and you enjoy the recipe!
Martie says
August 26, 2017 at 6:29 amHi Tracy,
As a nurse, I can see first-hand the effects of our food system on our health. Autoimmune diseases, especially diabetes and allergies are increasing sharply, as is obesity. GM foods contain obesegens, if anyone wants to Google that. It makes me angry that we were not informed of the government’s decision to allow GMO’s into our food system. We are the guinea pigs, and the results are not good. I developed severe allergies several years ago. I did not have one allergy as a child, nor did any of my friends or family. Now, almost everyone I know has some type of allergy or stomach problems/disease. I changed my family’s diet from mostly conventional food, to organic, when I started getting sick, and started learning about GMO’s. It has helped tremendously. Thanks for the post.
Traci says
August 27, 2017 at 3:08 pmHi Martie! Thank you so much for your note. Our food system is frustrating… and it’s so true. We must be our own advocates, vote with our wallets and support local farmers if at all possible. I worry though, with organic food becoming more in demand, they’ll be inclinations for fraud. So happy to hear you and your family are doing better! Now that’s empowering! Thank you for sharing your experience with us.
sue | theviewfromgreatisland says
July 28, 2017 at 3:03 pmI love love LOVE this post~ and the noodle bowl isn’t too shabby either!
Traci says
July 28, 2017 at 7:02 pmTHANK you Sue! xo
Zoe says
March 2, 2017 at 9:55 pmWay late, but I just tried this tonight and it was amazing! Definitely going into rotation.
That said,*shrug* I’m not anti-GMO at all. I dislike Monsanto quite a lot for very good reasons, but imo, to write off all GMOs and GMO research is shortsighted and dangerous. As global warming irrevocably changes our landscape, preserving native fauna not well adapted to the new reality we will be facing in the very near future means looking at every option available, including GMOs.
Angela says
April 23, 2017 at 3:12 pmUHHHH, no.
Alexandra says
September 28, 2016 at 10:28 pmTried this last week and about to make it a second time. Loved it! Btw, in the list of ingredients you have vegetable broth but then nowhere in the recipe does it say where to use it. I added it to the sauce… is that what you do?
Thank you again for the inspired recipes.
Traci says
September 29, 2016 at 3:52 amHooray! So happy you love the recipe, Alexandra! You’re right on about the broth. Thank you for your note! :D
Denise | Sweet Peas & Saffron says
August 16, 2016 at 1:23 pmUgh. I have a background in bchem and almost went into genetic crop research (for cleaning up toxic waste not for consuming), so I’m definitely not anti-GMO. HOWEVER. Montsanto gives GMO such a bad name. They are so shady. I am totally with you; people should be able to make their own informed decisions and food should be labelled properly!
These noodle bowls are so pretty and are seriously calling my name! I am a huge Thai food addict and I know I’d love these!
Traci says
August 24, 2016 at 8:03 pmIt’s SO interesting Denise! I did graduate work in phytoremediation, for cleaning up toxic waste. Still don’t think I could support GMOs to do that however when we have existing, native plants that can already do the work (sunflowers for example). Cross contamination is inevitable and happening now! We can’t afford to toy with our food supply. Shady, yes and have unyielding power in our government, sadly. I know we could talk looong about this! xo
Tessa | Salted Plains says
August 15, 2016 at 6:18 pmThank you for sharing this, Traci. It is so very disappointing to hear that the DARK Act was signed into law. Ughh. Just the fact that it leaves so many people without access to information because they don’t have a smartphone is so frustrating and unbelievable.
These photos are just gorgeous! I love the dark with the bright veggies. We are always on the lookout for healthy Thai-inspired dishes we can make at home and I already know this one is a winner! <3 <3 <3
Traci says
August 22, 2016 at 9:12 amI hear you, Tessa! This one comes together quick too.. I hope you enjoy it!
rebecca | DisplacedHousewife says
August 12, 2016 at 8:57 amAnother great post Traci. Spreading the word, informing others, breaking things down…spreading knowledge and facts is the best way to hopefully get to full transparency. I don’t always have cell service in the markets where I live and presuming that everyone has a smart phone is a bit insane. An all-encompasing approach would be to traditionally label items.
These noodles…oh my god. Asian food gets me every time and I can’t wait to try this!!!! xoxo
Traci says
August 12, 2016 at 10:33 amThank you Rebecca.. this is all we can do. Insane? Yes.. a reflection of our political situation (and I’m afraid it’s about to get worse). Let’s just have noodles and cookies, Rebecca. MmmmK? xo
Cheyanne @ No Spoon Necessary says
August 12, 2016 at 7:23 amAs much as I love this country, I sometimes wonder how in the world we are so behind the 8 ball on SO MANY ISSUES! It’s beyond frustrating and makes me slightly furious. (I think you’ve read me talk about asbestos still being used in this country). Anyways, it’s always what large corporations want, and “we the people” don’t really matter. I admire and respect your continued dedication to this matter! You go girlfriend! Now this bowl, OMG – YES! I love Thai anything, but these noodles are beyond! Love the colors! I could slurp this up in a matter of seconds! Cheers, dear! xoxo
Traci says
August 12, 2016 at 10:32 amSO many! I know, Chey. I need a drink of your cucumber mojito with a big bowl of thai noodles! That will help me feel better :D
Lindsay Cotter says
August 14, 2016 at 8:30 pmMy husband is from New Zealand and one of the many reasons we want to move back. Real food. Informative to the public. A different way of life.
Great topic traci and way to educate others!
Sarah @ Making Thyme for Health says
August 12, 2016 at 3:27 amI was so disappointed when I saw that Obama allowed the DARK Act to be passed. One of the main reasons I’ve voted democratic in the past is because the party believes in environmental issues. But between his support of fracking and now this, I’m beginning to question that. I can’t help but feel that this decision was influenced by lobbying.
Supporting local farmers and avoiding GMO’s is one of the main reasons I like to shop at Whole Foods as they are usually committed to both principles. However, I know they tend to get some products from Europe to avoid GMO’s. Europe also bans thousands of toxic chemicals that we allow in our hygiene and cleaning products which is baffling. But in the name of making money, the US chooses to keep on with such practices. It’s a shame. Ultimately it is up to us to educate ourselves and use our dollar as our vote. That is the best I feel I can do at this point.
On a brighter note, your Thai noodle bowls look very enticing. I just finished a Thai cooking class and fell even deeper in love with their cuisine. Everything is so fresh and full of flavor!
Traci says
August 12, 2016 at 10:30 amRight? Me too Sarah. It’s wrong on so many levels. Agreed on Democratic and pro environment. But when big corporations run our government, it looks like elected leaders with a conscience end up folding to the pressure. It’s a sad situation we the people have found ourselves in. You are so right about voting with dollars.. that’s where our power lies. I want to focus more on good things, like the increased demand for organics and how active our community is in local food etc… But these BIG decisions impact our world so much. It’s hard to not feel frustrated.
I saw you on a little tuc-tuc in Thailand on IGS! What fun! I’ll be watching for your Thai recipes! :D
Dee | Green Smoothie Gourmet says
August 11, 2016 at 5:31 pmTraci, first of all, can I come to dinner? Okay, well, I’ll pin this and make it later, so excited about rice noodles, I want to work with them more.
As far as your incredibly informative GMO post, I will post about later on IG and reference you. I don’t know what is wrong with our political system, but now that the DARK act has been signed into law by the president, I don’t know where to go from here. I can’t believe he did that, I can’t believe Whole Foods endorsed it, and I am at a loss about this country and how cavalier this government is about our food and choices.
So I feel, like you, the only choice is to vehemently support local farms and farmers markets. I am joining a CSA as I write this…Thank you for your information and inspiration my friend! Dee xx.
Traci says
August 12, 2016 at 10:25 amHooray for a CSA, Dee! That is such a fantastic choice! Our political system is, quite frankly, broken. Completely. Our country is run by corporate power. Sometimes I just want to throw my hands up in despair, but I know if I do, I can no longer complain. I’m part of this system, like it or not, so I have to be a part of the solution, ya know? Thank you for your encouragement, Dee! xo
Kathleen | Hapa Nom Nom says
August 11, 2016 at 10:13 amUnfortunately it sounds like another case of the power of lobbying groups. I don’t know why else you wouldn’t want such items to be labeled.
So this dish – absolutely stunning! Seriously, a real beauty and so full of healthy goodies! Pinning fo’ sho’ :)
Traci says
August 11, 2016 at 10:48 amYup.. agreed, Kathleen. Thank you for your pin! xo
Aysegul says
August 11, 2016 at 8:32 amI agree that we should be informed whether it is GMO or non-GMO. Why would they hide it if it doesn’t effect our health?
Not sure why, but I am sure it effects some big corporations’ profits. Once again, like in everything else, we are serving big corporations. For that very reason, I usually shop from local farmer’s markets, and when I can afford, from Whole Foods.
Great recipe.. I have just started playing with rice noodles and I love them. <3
Traci says
August 11, 2016 at 10:47 amI know, Aysegul. It’s frustrating for sure.. serving the big corporations, I agree. Sheesh.. what is one to do? We do the best we can right, and at the end of the day, we have to eat… Rice noodles are so good! Have you tried bean thread? They’re similar but I think I prefer the rice just because of their texture. xo
Geraldine | Green Valley Kitchen says
August 11, 2016 at 8:20 amTraci, your posts are so informative. I knew nothing about the new smart label – it’s crazy that you have to have a smart phone to read it – who’s going to spend the time to do that. And thanks for all the on the Dark Act, too – I feel like I’m up to date now that I’ve read your post. As for this gorgeous noodle bowl – love it – it’s so nourishing and comforting – and I love the savory sauce. I don’t cook enough with rice noodles – you’ve given me some major inspiration today! xo
Traci says
August 11, 2016 at 10:45 amAughhh… right? Thank you, Geraldine. I hope you enjoy the recipe, just remember to cold soak those noodles. :D
Medha says
August 11, 2016 at 8:04 amI really appreciate your post, Traci! I was also baffled by the signage of this bill, not necessarily because of any strong animosity towards GMOs (did you know that canola oil is now being labeled non-GMO to hike prices, even though any possible effect from GMO vegetables cannot be felt after all the processing done to turn them into oil?) but because it just perpetuates confusion and inaccuracy about our food. Companies can now continue to label items non-GMO for capital gain, and it’s becoming increasingly hard to know what we are eating- SO frustrating. I’ve definitely been heading to the farmer’s market more and more for produce and your commitment to this is so admirable. (Also, this looks delicious, totally pinning to make later ;) )
Traci says
August 11, 2016 at 10:35 amBaffled is how I’m feeling too, when really, I guess I should have expected it. It’s ‘we the corporations’ not ‘we the people.’ Right? Confusion and inaccuracy. I didn’t know about Canola – it’s one of the biggest GMO crops out there.. and now it’ll be labeled non-GMO because GMOs cant be detected after processing? OMG! What is that? Is the non-GMO project (butterfly) endorsing this? Hooray for seeking out FM, Medha! I’m with ya! Even if it’s a small thing, small things add up! xo
Mary Ann | The Beach House Kitchen says
August 11, 2016 at 7:56 amWhat a disappointment about the Dark Act Traci. I agree that the law is flawed and totally admire your commitment to this issue. This noodle bowl is totally gorgeous! Those colors and that sauce! Oh my, am I going to be loving this one! So glad you brought it back to share! Enjoy your weekend!
Traci says
August 11, 2016 at 10:28 amThank you Mary Ann.. that sauce, right? So good! xo
deb says
August 11, 2016 at 4:14 amI am so dazzled by your passion, talent, and commitment to our world, Traci!
Traci says
August 11, 2016 at 10:26 amSometimes I wonder why I get so spun up, when in reality I feel there’s so little I can do. :( . Thank you for your encouragement, Deb. xo :)
Julie @ Cooks with Cocktails says
March 12, 2015 at 10:39 amI can just imagine that this tastes so amazing! I love these flavors mixed together. I think I may add some chicken :)
Great idea about the cold water soak. Im going to do that from now on. I hate mushy noodles and there is a very fine line with these noodles soaked in hot water.
Traci says
March 12, 2015 at 11:41 amHey Julie! Oh it is soooo good. And the cold soak is so much safer for me than the hot soak! I hope y’all enjoy the recipe! :D
Gwen @ Delightful Adventures says
March 12, 2015 at 10:24 amI just found this on Pinterest and had to come over. What a great recipe, love the ginger and garlic. I’ll be making this soon, thanks!
Traci says
March 12, 2015 at 11:33 amThanks for stopping by Gwen! I love this recipe and there’s plenty of garlic and ginger to go around! I hope you enjoy it! :D
Virginia Payne says
August 22, 2014 at 7:59 amThis is a very pretty dish and I love ginger and garlic with noodles. Comfort food without being too heavy.
Traci says
August 22, 2014 at 9:31 amHi Virginia! Thank you! Blanching the snow peas and the contrasting carrots really make the colors pop. I hope you enjoy the recipe!