Ginger Veggie Brown Rice Pasta
Total TimePrep/Total Time: 30 min.
A tasty and warm pasta salad!
This is a crowd pleaser! The first time I made it exactly as printed, and we all loved it. In subsequent makings, I’ve added a touch of sesame oil, substituted soy sauce for salt, doubled most of the veggies, and occasionally added cashews. Even better! I’ve made this for several dinner parties, and it’s definitely a hit.
This looks amazing, can it be served cold as well?
I was going to make egg rolls and stir fry noodles so this recipe came right on time to my inbox today. I didn't have brussel sprouts on hand to compensated with cabbage. I used rice noodles instead of the other. I used soy sauce instead of salt, shrimp instead of chicken, added sugar to balance the soy sauce and added a tablespoon of sesame oil for wonderful flavor. I know that was a lot of substitutions but very similar to the recipe essentially. The salt and pepper wasn't enough seasoning for my taste but for a healthier, lower calorie version, it would hit the mark. Quick prep and lots of fresh veggies, this is a restaurant quality meal. I look forward to leftovers for tomorrow's lunch.
Love all the good-for-you veggies in this recipe. My gang does not care for ginger so left that out. I didn't have coconut oil so used olive oil. Added some fresh chopped tomatoes and tossed with bacon-infused olive oil. It was a big hit!!
This was very good. My son who does not like brussels sprouts, took seconds. I cut the recipe in half as there are only 3 of us. Very colorful and absolutely delicious.