These healthy Sichuan noodles are so warming and satisfying for the Autumn and Winter months. This dish makes use of seasonal produce and takes less than 30 minutes. Use the measurements as a guide and tweak to your own (or your kid’s) taste buds. If you or anyone in your household eats meat, this pairs well with Applegate Organics chicken apple sausage.
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- 6-7 carrots
- 1 tsp sesame oil
- sea salt to taste
- freshly ground black pepper to taste
- 1 can of white beans (aka cannellini)
- 1/4 cup tamari sauce
- 1/2 tsp onion powder
- 1/4 tsp ginger powder (or 1 tsp freshly grated ginger)
- 1 tsp olive oil
- 1 tbsp almond butter (can sub tahini)
- 2 tbsp rice vinegar
- 4 big handfuls kale (can sub spinach)
- 1/4 – 1/2 cup water as needed
- 2 packages brown rice pad Thai noodles (can sub miracle noodles if grain-free)
- Chile sauce if you like things spicy
- Preheat oven to 425 degrees. Peel and cut carrots in half lengthwise, then into 1-2 inch pieces. Brush with sesame oil, season with salt and pepper. Roast on a sheet pan lined with parchment paper or Silpat for 20-25 minutes.
- Drain can of white beans, and pour into a large saucepan. Add Tamari sauce, onion, ginger, olive oil, almond butter, salt and rice vinegar. Add the greens and water as mixture cooks down. Stir in roasted carrots.
- Boil salted water in a large pot. Cook noodles according to package instructions. Drain and return to pot. Add the white bean mixture, and mix in until well incorporated.
- Serve with Chile sauce if desired.