A bright noodle bowl layered with crisp-tender broccoli, edamame, daikon ribbons and carrots, finished with a warm ginger-soy sauce and toasted almonds.
15m prep · 25m cook · 4 servings
Ingredients Instructions
12 oz Dried Brown Rice Linguine 1 tbsp Salt 3 cups Broccoli 1 ½ cups Frozen Shelled Edamame 4 tbsp Soy Sauce 2 tbsp Rice Vinegar 1 tbsp Tomato Paste 1 tbsp Fresh Ginger ½ tsp Cornstarch ½ tsp Crushed Red Pepper 2 tbsp Water 2 tsp Toasted Sesame Oil 8 oz Daikon Radish ¾ cup Shredded Carrots 2 whole Green Onions ¼ cup Sliced Almonds
Instructions 1 Get everything ready before the stove heats up: run a vegetable peeler along the daikon radish to make thin ribbons, chop the broccoli into small florets, slice the green onions, and grate the fresh ginger. 2 Pour about 4 quarts of water into a large pot (6 to 8 quarts), stir in the salt, and bring it to a rolling boil over high heat, roughly 12 minutes. 3 While you wait for the water, toast the almonds in a dry skillet over medium heat, shaking the pan now and then, for 3 to 5 minutes until they turn golden and smell nutty. Slide them onto a plate right away so they stop cooking. 4 Also while the water heats, whisk together the soy sauce, rice vinegar, tomato paste, grated ginger, cornstarch, crushed red pepper, and the 2 tablespoons of water in a small saucepan. Set it over medium heat and whisk constantly until it thickens and starts to bubble, about 2 minutes, then keep stirring for 1 minute more. Take it off the heat, stir in the sesame oil, and cover to hold the warmth. 5 Drop the linguine into the boiling water and stir for 1 minute to keep it from sticking together. Let it cook per the package instructions, usually 8 to 10 minutes, until it's tender but still has a little bite. In the last 2 to 3 minutes, toss in the broccoli and edamame; the broccoli is ready once it turns bright green and softens just slightly while staying crisp. 6 Before draining, scoop out and set aside 1/4 cup of the cooking water. Drain the noodles and vegetables, then tip them into a large bowl. Toss with a little of the reserved water, adding more as needed, until the noodles move freely and don't stick together. 7 Spoon the noodle mixture into four bowls. Arrange the daikon ribbons, shredded carrots, and green onions on top. Finish with a drizzle of the warm ginger-soy sauce and a scatter of toasted almonds, tasting and adding a touch more soy sauce if you'd like. Estimated nutrition (per serving) Calories 485 kcal
Protein 16g
Carbs 85g
Fat 9g
Fiber 9g
Sodium 450mg
Sugar 5g
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