30-Minute Spring Roll Bowl

Ingredients

• 12 oz Dried Brown Rice Linguine
• 3 cups Broccoli
• 1 ½ cups Frozen Shelled Edamame
• 4 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Tomato Paste
• 1 tbsp Fresh Ginger
• ½ tsp Cornstarch
• ½ tsp Crushed Red Pepper
• 8 oz Daikon Radish
• ¾ cup Shredded Carrots
• 2 whole Green Onions
• ¼ cup Sliced Almonds

Instructions

1. Cook rice noodles in a large pot according to package directions. In the last 2 to 3 minutes of cooking, add the broccoli florets and frozen edamame. Reserve ¼ cup of the cooking water, then drain.
2. Transfer the drained noodles and vegetables to a large bowl and toss with a splash of the reserved cooking water to keep the mixture loose.
3. While the noodles cook, whisk together the soy sauce, rice vinegar, tomato paste, grated ginger, cornstarch, crushed red pepper, and 2 tbsp water in a small saucepan. Cook over medium heat, whisking constantly, until thickened and bubbly, about 2 minutes. Remove from heat and cover to keep warm.
4. Use a vegetable peeler to shave the daikon radish into thin ribbons.
5. Divide the noodle mixture among four bowls. Top each with daikon ribbons, shredded carrots, and sliced scallions. Drizzle with the ginger-soy sauce and sprinkle with toasted almonds. Season with salt and pepper to taste.