· Gluten-free · Nut-Free · Soy-Free ·

When it’s hot, all you want is something fresh. But sometimes you want more than just a salad, right? That’s what makes cold noodle salads so good—cold, fresh, yet satisfying.

These green summer noodles are vibrant, fun and use a bunch of seasonal ingredients like fresh herbs, radishes, cucumbers, and garlic scapes!

Garlic scapes are a really cool edible part of the garlic plant that look like curly green stems and of course they taste delicious and garlicky. In this recipe they’re sliced and cooked until golden to top these yummy noodles with and it ties all the fresh flavors together so well.

 

SUBSTITUTIONS:

• You can use any gluten-free noodles you want here. Or, if you’re not worried about it being gluten-free, use any kind of wheat noodles you want.

 

GREAT FOR:

A fresh summer lunch or dinner, a make-ahead packed meal for work, picnics, or the beach.

Green Summer Noodles with Garlic Scapes

Serves 2 / Yields 257ml

Green sauce

16g fresh cilantro leaves

11g fresh parsley leaves

137g cucumber, chopped

34ml freshly-squeezed lime juice

Sea salt, to taste

Freshly-ground black pepper, to taste

 

Garlic Scapes

26g garlic scapes, thinly sliced

52ml extra-virgin olive oil

 

Assembling

140g cooked gluten-free noodles (I used millet and rice noodles)

30g scallion tops (green parts only), chopped

35g radishes, thinly sliced

60g cucumber, thinly sliced

GREEN SAUCE

1. Add cilantro, parsley, cucumber, and lime juice to a small blender and blend on high until smooth. Taste and adjust seasoning. Set aside.

 

Garlic Scapes

1. Heat olive oil in a medium pan on medium heat and add garlic scapes. Cook for 5 minutes, stirring every now and then, until slightly golden brown. Remove from heat and set aside

 

Assembling

1. Place the cooked noodles in a large bowl and add a few spoonfuls of green sauce. Mix carefully to incorporate and completely coat the noodles (add more sauce if necessary).
2. Plate the noodles onto serving bowls or plates by using tweezers or a fork and spoon and making little noodle nests.
3. Top with a few more spoonfuls of green sauce, the cooked garlic scapes, sliced scallion tops, radishes, and cucumber. Serve cold.