Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized
bowl of these oil - coated
noodles alongside a
hearty kale salad and no one seems to mind that I may have omitted adding any meat.
There are smoothie
bowls, veggie wraps and rolls,
noodle canapés (pear
noodles with dates and cashew cheese), warming soups (miso
noodle soup),
hearty soups (caramelized pumpkin soup with curry sweet potato
noodles),
noodle salads that circle the world (Thai
noodles with cucumber and sprouts, Japanese sweet potato
noodles with «mayo» and yuzu dressings, Moroccan turnip
noodles with Za'atar, preserved lemon and «yogurt» dressing, Italian pasta marinara two ways), Mexican black bean vermicelli salad with avocado and tomato salsa).
This
hearty bowl of slurpy
noodles was inspired by Wagamama, a Japanese restaurant and
noodle bar, and one of the few restaurant chains over here that I really love.