WE MADE IT!
Tomorrow is the last day of Detox January: how did you do? I lost my annual five pounds and am feeling much fitter. And I'm happy to be back to eating better, too (my butter consumption is a fraction of what it was over the holidays).
Lest you think that on Saturday we will start celebrating Retox February, I'm sharing this easy, hearty rice noodle bowl so you can keep your Detox January healthy habits going.
(Well, except the no drinking part. Cocktail hour will be reinstated on February 1. I'm no saint, people.)
Part soup, part pasta dish, this rice noodle bowl is just the ticket for winter dinners. And, given how easy it is to prepare, it's a perfect weeknight dish that will leave you with leftovers for your lunch bag, too.
Two meals in one? Score.
This rice noodle bowl is also versatile and customizable. I have been making it lately with kale or collards, but it's also deliciously spicy with mustard or turnip greens. If you prefer a less sharp green, substitute some swiss chard or bok choy.
Also, I use hot Italian sausage because I like the spicy kick. For less heat, try mild Italian sausage or even plain ground pork, mixed with a little garlic and cumin. Whatever meat you use, however, don't skip mixing the grated ginger into it or you'll be missing out.
I have a hard time finding wide rice noodles in my neck of the woods, so I used the skinnier, fettucine-like noodles. If you have access to the wider ones, I think they'd be even better.
Are you a fan of noodle bowls? Do you have a favorite flavor combination? Leave a comment: The Ninj wants to know.
Rice Noodle Bowl with Sausage and Greens (adapted from Bon Appetit)
You may substitute mild Italian sausage or ground pork. If using pork, try mixing in some extra cumin and a little garlic for a flavor boost. Also, use whatever greens are your favorite: turnip greens, chard and mustard greens are all great choices.
1/2 pound hot Italian sausage
2 teaspoons grated fresh ginger
1/2 teaspoon cumin
1 tablespoon olive oil
4 cups chicken broth
1/2 of a large bunch of kale, coarsely chopped
5 green onions, thinly sliced
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon fish sauce
salt and pepper
6-8 ounces rice noodles
In a bowl, combine the sausage meat, ginger and cumin until blended (using your hands is best here). Heat the oil in a soup pot and add the sausage mixture, stirring to break up the chunks until cooked through (about 10 minutes).
Add the chicken broth to the pot and bring mixture to a boil. Reduce heat and simmer for 10 minutes. Next, add the greens, onions, soy sauce and fish sauce and cook until the greens are just tender (about 5 minutes). Remove from heat and season to taste with salt and pepper.
While the broth mixture simmers, cook the rice noodles according to package directions. Drain and add the rice noodles to the soup pot, giving everything a good stir before serving.