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Garden Fresh Ginger Noodles

Recipe Submission By

Travis Weddle

It all started in a kitchen, whipped up in the midst of a tumultuous romance. The relationship was sour but noodles, a delight. From the chaos a strong, badass and resiliently kind woman came striding out with this delightful recipe i n her back pocket. She brought it all over the world, and eventually to New Zealand. There, the noodles became a shining star; bringing friends together for laughter filled evenings, and feeding hungry hikers and backpack adventures.

This dish is wildly versatile – add any fresh herbs and veggies from Finca Tres Robles and they will shine against the tangy background of this ginger-punch Asian-inspired noodle dish. Thai basil, green onion, cilantro, radish, cucumber, you name it! This dish is ready to meet you wherever you are on your culinary journey and stay with you all the way. Excellent for picnics, car camping, and bringing friends, new and old alike, together.

Enjoy! This vestige of heartbreak has become the dish of a lifetime for us, and we hope you love it too. For real pizzazz, serve with an over easy egg on top.

Ginger Dressing:

  • 2 carrots
  • 6 clove garlic
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup chopped onion
  • 1/2 cup olive oil
  • 5-6 tbsp minced ginger
  • 1 tbsp sugar
  • 1 tbsp green onion
  • 2 tsp apple cider vinegar
  • 1 tsp toasted sesame oil

Toppings:

  • 1 thinly sliced bell pepper
  • 1 sliced cucumber
  • 3 sliced radishes
  • 1/4 cup chopped baby bok choy
  • 1/4 cup cilantro
  • 1 tbsp chopped thai basil
  • 1 drizzle of sesame seeds
  • (optional) over easy egg
  • 1 package of rice noodles
  1. Cook rice noodles according to package.
  2. Drain and rinse with cold water to cool.
  3. Blend all Ginger Dressing ingredients in blender.
  4. Serve over chilled rice noodles.
  5. Add Toppings.

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