For many of us, January is a time to embark on new wellness and healthy eating goals. Thankfully, Miami has no shortage of fast-casual restaurants to help you achieve or maintain the new you. Case in point: SoBe Vegan on South Beach, which specializes in house-made vegan, gluten-free, plant-forward cuisine, ideal for both dining in and takeout. For a taste of the healthy good life, SoBe Vegan shares a quick and easy recipe for one of its bestsellers: hot Thai noodles.
Ingredients
- 1/2 tbsp. chili oil
- 1 tbsp. minced garlic
- 14 oz. Ka-Me Thai Ribbon Stir-Fry Noodles
- 2 oz. raw edamame, shelled
- 2 oz. grilled portobello mushrooms
- 4 oz. julienned carrots
- 2 tbsp. sliced green onions
- 2 oz. hoisin sauce
- 1/2 cup kale
- 2 oz. sliced cucumber
- 2 tsp. crispy garlic
- 1 tsp. tuxedo sesame seeds
- Microgreens for garnish
In a sauté pan over medium heat, drizzle most of the chili oil and minced garlic. Add noodles and edamame. Mix and cook for 1 minute. Add mushrooms, carrots, and green onions, and mix again. Add the hoisin sauce and cook for another 2 minutes. (Total cook time should be around 3 minutes.) Place kale on a serving dish and then transfer the noodle mixture on top of the kale. Add cucumbers, crispy garlic, tuxedo sesame seeds, and a drizzle of the remaining chili oil. Garnish with microgreens.
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