Traverse City Record-Eagle

Archive: Thursday

January 3, 2013

Intentional Minimalist: Noodle bowl

My minimalist farm-to-table recipes are created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Food for Thought.

Pac choi and turnip greens noodle bowl


Rice noodles

Raw sesame seeds

Fresh garlic

Fresh ginger

Fresh parsnip

Fresh green onions

Fresh pac choi

Fresh hakurei turnip greens

Fresh chives


Sesame oil


Local wild star thistle honey

Slice 1 4-inch piece of lemongrass into 1-inch sections. Cook rice noodles according to package directions with lemongrass sections added to the cooking water. Drain noodles, remove lemongrass sections and reserve cooking water.

Toast 1/4 c. sesame seeds over medium heat in a large dry metal skillet; remove seeds from skillet and reserve.

Mince 3 cloves garlic and 1 T. ginger. Add garlic and ginger to the metal skillet with 1 t. sesame oil and cook for a few minutes.

Julienne 1 c. parsnip, slice 1/4 c. green onion whites. Add parsnips and green onion whites to the skillet with the garlic and ginger. Stir and cook for 2 minutes with 2 T. noodle cooking water.

Remove 2 c. pac choi greens and 1 c. turnip greens from stems. Julienne pac choi stems, turnip green stems and 1 c. green onion greens. Add pac choi stems, turnip green stems and green onion greens to the skillet with 1 t. tamari, 1 t. wild star thistle honey and 6 T. noodle cooking water. Stir and cook vegetables for a few minutes.

Zest 1 lime and cut lime in half. Slice 1 4-inch piece of lemongrass into 1-inch sections. Snip 2 T. chives.

Stir vegetables and add lime juice from half the lime, lemongrass sections, lime zest, pac choi greens and turnip greens and cook for a few minutes (vegetables should be cooked al dente, warm and crisp).

Cut the remaining half lime into wedges. Remove lemongrass from cooked vegetables. Plate rice noodles with vegetables. Drizzle sauce from skillet on top of noodles. Sprinkle noodle bowl with toasted sesame seeds and fresh snipped chives and serve with lime wedges.

Kristin Celeste Schroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit

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