Reduce food waste by using the whole carrot (tops and bottoms) and leftover noodles. This asian-inspired recipe tastes delicious and takes minutes to make!
Ginger- Soy Soba ‘Scrap’ Noodle
1 box soba noodles or leftover whole grain pasta
3 medium-size carrots with tops
1/2 roasted sweet pepper
1 cup shredded cabbage
1/2 cup soy sauce
1 Tbsp peanut oil
1 Tbsp sesame oil
2 Tbsp fresh lime juice
2 Tbsp honey or agave syrup
2 tsp grated fresh ginger or 1/2 tsp dried ginger
2 cloves garlic, minced
salt, pepper to taste
1 cup fresh sprouts or micro greens
1 tsp sesame seeds
· Reserve leftover pasta or
Bring a pot of water to a boil, season with a pinch of salt and then add soba noodles. Reduce heat to medium and cook according to package instructions, about 5 minutes. Drain and rinse with cold water to cool the noodles.
· Wash carrot tops and chop into 1/4-inch pieces. Chop peppers. Grate ginger and garlic on a fine cheese grater to a fine pulp.
· Use a vegetable peeler to make fresh carrot ribbons.
· In a bowl mix soy sauce, peanut oil, sesame oil, juice of 1 lime, honey, ginger and garlic. Whisk well until thoroughly combined. Vegan tip: swap honey for agave syrup or dissolve 1/8 cup sugar into the mixture instead.
· Heat a pan with 1 tsp peanut or veg oil on medium heat. When hot, add cabbage, peppers and carrot tops to the pan, and stir fry for a minute, season with tsp of the dressing, cook 1 more minute.
· Place your cold noodles in a salad bowl, add the sauteed cabbage, peppers and diced carrot tops. Top with the dressing. Add the fresh carrots. Add sesame seeds or sprouts if desired.
· Eat now or refrigerate for up to 2 days.