Rice Noodles

with Sautéed Market Vegetables in Lemongrass Ginger Broth
  • Vegetarian icon

    Vegetarian

This dinner is super fast and easy — even by One Potato standards. Plus, what’s not to like about a meal that everyone gets to customize in their own way? Savory broth, tasty vegetables, rich rice noodles, and traditional Japanese flavors unite in this dish which is sure to warm everyone’s belly.

Ingredients

  • marinated nasoya tofu
    (Organic tofu marinated in tamari, mirin, rice vinegar, honey, ginger, cilantro, garlic)

    thai basil

    japanese eggplant

    snow peas

    julienned carrots
    (Carrots blanched with mirin, shoyu, young ginger)

    mixed japanese mushrooms
    (Shiitake, White Beech, Oyster mushrooms)

  • bok choy

    lemongrass ginger broth
    (Leeks, celery, shiitakes, garlic, button mushrooms, carrots, lemongrass, ginger, cinnamon, coriander seed, star anise, allspice)

    rice noodles

    radishes

    sesame seeds

    chili oil
    (Guajillo, pasilla and morita chiles ground and warmed in extra-virgin olive oil)

Kids icon

Getting Your Kids Involved:

Kids can get in on the action by helping divide noodles between the bowls and putting out the bowls of garnish.

Encouraging Picky Eaters:

“Fun” fact: The real way to eat udon in Japan is to slurp the noodles and broth. Show a reluctant eater how it is done and chances are she’s going to want to join you in a mealtime slurp-a-palooza!

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What You Need

2 Cutting Boards (one for chicken, one for veg)
Aluminum Foil
Baking Sheet
Baking Sheets
Chef's Knife
Cutting Board
Large Pot
Large Saute Pan
Large Wok or Saute Pan
Large bowl
Medium Bowl
Medium Pot
Medium Sauce Pan
Olive Oil
Pairing Knife
Paper Towels
Pepper
Salt
Skewers
Small Serving Bowls (for toppings)
Spatula
Strainer
Tongs
Vegetable or Canola Oil

Instructions

1Step One

Get out several small bowls. Open the tofu and drain out any liquid. Pat dry with a towel and then cut into 1” cubes. Cut the Thai basil into thick ribbons and set aside. Cut the eggplant into ½” thick coins and cut the bok choy into quarters lengthwise. Trim the tips off the snow peas and pull to remove the strings that run down both edges (this is optional) and set aside. Place each ingredient into a bowl.

2Step Two

Set a deep sauté pan over medium high heat and add a thin layer of oil. Once the oil is hot, add the mushrooms and cook for 2 minutes. Stir in the eggplant and the carrots, cook for 3 minutes, stirring occasionally. Then add the tofu, the bok choy, and the snow peas. Cook for 2 more minutes while stirring, then add the lemongrass ginger broth. Bring a separate pot of water to a boil over high heat. When the water is boiling, reduce to low heat and add the rice noodles. Cook for 5-7 minutes, stirring occassionally. To keep noodles from overcooking,  strain the noodles with a colandar and set aside in cold water until the broth is ready.

3Step Three

Bring the broth just to a boil, reduce to a light smmer and cook for 7-8 minutes. After the vegetables are tender and the broth is fragrant, increase the heat, and add the strained rice noodles. Stir to ensure the noodles are immersed in the broth. Setting aside some Thai basil for garnish, mix the rest into the pot. Cover the pot, remove from the heat, and let rest for 5 mintues to allow the herbs to infuse into the broth.

4Step Four

After 5 minutes, use tongs to divide the noodles into individual bowls and then ladle the broth and vegetables over the top. Sprinkle with the radishes, the sesame seeds and top with the remainng Thai basil sprigs, Serve the chili oil on the side so that everyone can add as much as they like. Enjoy!

Tips icon

Tips

  • * Traditionally the vegetables are served at room temperature and heated by the hot broth.
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