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This week’s pasta night dish is actually a soup, with Japanese rice noodles playing a supporting role. It was a little more improvised than usual, as I originally started out to make a slaw with CSA cabbage, carrots, onion and radish. After I tossed it with a dressing, I tasted the cabbage and realized it was a little too tough to eat raw. So I turned it into a soup and added some chicken gyoza (ala Trader Joe’s) for a one-pot meal.

Ingredients:

• 1 sm. head spring cabbage, sliced in thin ribbons
• 1 red onion, finely chopped
• 2 carrots, peeled and julienned
• 2 white radishes, julienned
• 1/2 t chili garlic sauce
• 1 t sesame oil
• 1 T olive oil
• juice of 1 lime
• 2 c chicken broth
• 4 c water
• 1/4 c soy sauce
• 2 T rice wine vinegar
• 1/2 package rice noodles
• 1/2 bag (about 12) gyoza

Instructions:

Heat olive oil in soup pot over medium heat, add onion and cook until translucent, 3-4 minutes. Add carrots and radish and cook another 2 minutes. Add sesame oil, soy sauce, vinegar, broth, water and cabbage and bring to a boil. Add rice noodles and gyoza and cook 3 minutes. Remove from heat and add lime juice. Serve with chili sauce on the side in case people want to up the heat level. Makes 4 servings.

Toddler Verdict: He loved the noodles (“noo noo”) and broth, ate a carrot and a dumpling or two, and as expected, ignored the cabbage. At least a hint of its nutrients probably made it into the broth, right?

Sent to Presto Pasta Nights – now with its own website! – hosted by Once Upon A Feast.