Vegetable Ginger Noodles
These noodles have become a family favorite. I almost always have the necessary ingredients. Several people have tried this recipe, and now they make it often. Credit goes to Rachael Ray for this recipe, as it is an adaptation of her Korean-Style Chicken or Pork Noodle Bowls, but I use soba noodles and add 4 cups of vegetables.
I keep frozen whole ginger on hand to use when a recipe calls for fresh ginger. Just peel the frozen ginger with a potato peeler and grate it like hard cheese. Plus, it's a lot easier to grate ginger when it's hard and frozen, and I never worry about needing to buy it or going bad.
Add chicken or pork and snow peas to change this recipe up if that is your preference, but the edamame does add a great source of protein. This recipe also makes a great salad. Just mix raw, thinly-sliced vegetables with noodles and sauce, and add toasted sesame seeds. They're perfect for leftovers. In fact, these noodles are better the next day!