Geisinger is committed to helping people adopt healthy changes in their diet and improve their overall quality of life. In a continuous effort to create a healthier community and help people make healthy changes to their diet, Gregory Andrews, manager of food services from Geisinger-Lewistown cooks a delicious, healthy recipe every month on Central PA Live.
This month’s recipe…
Beijing Vegan Noodle Bowl
Portion:1 Bowl each
Ingredients
2 oz Pasta,Noodle,Yakisoba,Thin,Cooked,Fz
1.5 oz Kohlrabi,Spiral Cut,Fresh
1.5 oz Carrots,Fresh,Shredded
1.5 oz Turnips,Medium,Diced
1.5 oz Soybean,Edamame,Shelled,Imp,China,Fz
1.5 ounce Roasted Cremini Musrooms
1.5 oz Tofu,Regular,Raw
16 ounce Broth, Miso – Noodle Bowl
3 1.5 tsp Onions,Scallions,Fresh,Sliced
1/4 tsp Toasted Sesame Seeds
Advanced Preparation:
1. Make broth ahead of time.
2. Julienne and soak carrots the day before in ice water under refrigeration. Drain the day of
service. (Use a mandolin or Robo Coupe attachment)
3. Julienne red peppers and shitake mushrooms
4. Drain and medium dice tofu.
Notes:
Precise cuts are extremely important. You will not be able to heat the ingredients up with the broth if
your cut sizes are too big!
1. Place YakiSoba and Kohlrabi noodles in the bottom of the cup.
2. Top with carrots, turnips and edamame.
3. Add roasted mushrooms and tofu. Carefully add broth and serve.
Garnish with green onion and sesame seeds.
Choice of garnish:
1. Chili paste
2. Sriracha
3. Soy Sauce
Notes:
If you have fish sauce this is another great condiment for your bowl.