About the Dish

  • Brown Rice Spaghetti

    Brown Rice Spaghetti

  • Mixed Nuts

    Mixed Nuts

  • Sriracha

    Sriracha

  • Green Onion

    Green Onion

  • Beets

    Beets

  • Summer Squash

    Summer Squash

  • Sweet Peppers

    Sweet Peppers

  • Snap Beans

    Snap Beans

  • Sprouts

    Sprouts

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Halve and seed peppers. Thinly slice flesh lengthwise. • Trim beans. Thinly slice at an angle. • Cut onion whites into 1-inch lengths. Thinly slice onion greens at an angle. • Grate squash around the seed core (discard core). • Peel and grate beets; place in a small bowl, and cover with cold water. Note: If you are feeling extra fancy, instead of grating your vegetables, slice them into a fine julienne.
3
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 5 minutes. • Drain noodles.
4
While noodles cook: • Place a sauté pan over medium-low heat. Add 1/2 teaspoon cooking oil and nuts. Cook, stirring, until nuts are lightly browned, 1-2 minutes. • Stir in 1/2 packet sriracha (this will yield a medium-spicy garnish; use more or less as desired). • Transfer nuts to a bowl.
5
• Increase heat to medium-high. Add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until onion just becomes translucent, 2-3 minutes. • Season to taste with kosher salt. • Transfer to a bowl.
6
• Transfer noodles to a large bowl. • Toss with sauce. • Divide noodles between 2 bowls.
7
• Drain beets, squeezing out excess liquid. • Top noodles with onion whites, beets, squash, peppers, snap beans and sprouts, arranged to your delight. • Garnish with sriracha nuts and onion greens. Enjoy!

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