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Lunch
The ultimate cold/flu fighter. Green tea, fresh garlic, fresh ginger all served up in a warming, comforting Asian Soup.
Submitted by Kristen Chidsey
Bigelow Tea
4 cups water
4 bags Bigelow Green Tea
1 tablespoon freshly minced garlic
1 teaspoons freshly grated ginger root
1 tablespoon rice wine vinegar
1 tablespoon reduced sodium soy sauce
2 shredded carrots
7 ounces Soba Stir Fry noodles
¼ cup chopped green onions (white and green parts)
⅛ cup fresh minced cilantro
Optional: dash of hot sauce or Sriracha
Bring water, tea bags, garlic, ginger, soy sauce, and vinegar to a boil.
Reduce heat and simmer for 10 minutes.
Remove tea bags.
Add in carrots (I like them with crunch, if you prefer softer, throw them in at the beginning of cooking process) and soba noodles.
Cook for about 2 minutes, or until noodles have warmed through.
Serve with green onions, cilantro and a dash of hot sauce if desired.
*I found a package of fresh vacuumed sealed soba stir fry noodles in the Asian food Aisle--but refrigerated fresh noodles work as well.
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