A delicious twist on a New Years tradition – a black eyed pea noodle bowl! With flavors reminiscent of ramen and less than 30 minutes until dinner is served, this recipe is a true winner. Plus, it’s both vegan and gluten free!
- 1 Tbsp sesame oil
- 3 cloves garlic, pressed
- 1/4 tsp ground ginger
- 1/4 tsp ground coriander
- 4 cups vegetable broth*
- 4 cups water
- 1 Tbsp soy sauce
- 14 oz dried rice noodles (we use pad thai-style noodles)
- 1 can black eyed peas, rinsed and drained
- 2 cups chopped greens (such as beet greens, chard, or spinach)
- 1 Tbsp non-dairy butter
- 1/3 cup chopped cilantro
- 1/4 cup chopped green onion
- 1/2 tsp salt, or to taste
- Heat the sesame oil in a medium to large pot over medium heat. Add the garlic and spices and cook while stirring until the garlic is fragrant and just barely starts to brown, about 1 minute.
- Carefully add the vegetable broth, water, and soy sauce, then turn up the heat and bring to a boil.
- Add the rice noodles and peas to the pot and continue to cook on high until it begins to boil again, about 2 minutes. Immediately remove from the heat, stir in the chopped greens and butter, and let sit covered for 8-10 minutes.*
- Check that the noodles are tender, then stir in the cilantro and green onion. Taste the broth and add salt as needed (I used a 1/2 tsp). Serve immediately.
– I used the “Organics” brand vegetable broth, which is light in color and has a great flavor. Go with one whose flavor you know you like, as its flavor is front and center in this recipe.
– Adjust the cooking time for the noodles according to package directions, if necessary.
- Category: Pasta
- Method: Stovetop
- Cuisine: Asian
Keywords: ramen, ramyeon, black eyed peas, noodle bowl, rice noodles, vegan, gluten-free, new years