CARBO LOADING WITH AN ASIAN TWIST: UDON NOODLES + STEAMED VEGGIES WITH A GINGER CHILI SAUCE

Guess what?!  I took the plunge and made what I think it is the best decision I could have made as a runner—hire a running coach.  As you probably know (or not) I signed up to run the Tromsø half marathon next summer.  And every single time I start training for a long distance marathon, I get a running related injury.  Never fails.  So this time I decided to put some resources into properly training.  

The increase in mileage is going to be very conservative to avoid such injuries but one thing I tell you, this training is serious and fun… and it is making me ravenous.  Interestingly enough, it is not making me hungry for meat.  I am mostly craving plant-based food, even though I am not a vegan or vegetarian. 



The other day after a run, I suddenly had a taste for something Asian inspired.  I love Asian food but the people in our household do not like Asian, so when I want some I either go out on my own to a restaurant or make it myself.  After looking into my refrigerator, I pulled out a few ingredients and off I went.

The thing about Asian inspired food is the taste—usually dressing or a sauce—that makes a difference.  And a while back I read about ginger chili sauce and loved it.  And it goes perfectly with these ingredients in this dish because it brightens them without masking their fresh flavors.  Plus the recipe could not be easier.  The result is a beautiful and vibrant dish that is full of summer awesomeness!  Check it out!

 

Ingredients
• Approximately 6-8 oz. of udon noodles
• 1-2 cups frozen organic tri-color carrots, steamed
• 1 ½ cups snap peas, steamed
• ½ cup cilantro

For the ginger chili sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• tbsp lime juice
• tbsp sesame oil
• 1 ½ tsp agave nectar
• tbsp freshly grated ginger
• tbsp chili garlic (add more depending on your heat tolerance)

Instructions

1.  Start by making the sauce by combining all the ingredients in a bowl, whisking until you have an emulsion.  Set aside to let the flavor combined.
2.  In a pot of boiling water, cook the udon noodles based on the instructions on packet (usually between 13-14 minutes).  Once cooked, drain and rinse under cool water.  
3.  In a large bowl combine the udon noodles, carrots, snap peas and dressing, plus the cilantro and sesame seeds.  Gently toss and serve.








5 comments :

  1. you'll love working with a coach! enjoy the training and the post run eats!

    ReplyDelete
  2. I agree that virtual races can be harder bc you don't have the crowd support but are great motivation. I love the simple stir fry meals and and Udon noodles are fantastic thanks for linking up

    ReplyDelete
  3. Oh my! That looks yummy, love the ginger sauce!

    ReplyDelete
  4. I love the tri-colored carrots, they add so much color! Great recipe!

    ReplyDelete