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Rotelle with Onions, Cucumbers, and Herbs This dish strikes a perfect balance: sweet Vidalia onions that are broiled until caramelized, fresh herbs, and crisp cucumbers.
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Recipeslime - Healing Ginger Garlic Broth with Rice Noodles 🍜🌿✨ Ingredients: For the broth: - 1 tablespoon oil (optional) - 2 to 3 bay leaves - 5 to 6 garlic cloves, finely minced - 1 to 2 inches fresh ginger root, grated - 2 celery stalks, finely chopped - 4 cups low-sodium vegetable broth - 1 teaspoon turmeric powder - 1/8 teaspoon ground black pepper - Salt, to taste - 1 tablespoon fresh lime or lemon juice - Red chili flakes or chili garlic sauce, to taste - Handful of fresh cilantro, chopped For the toppings: - 1 onion, diced - 2 cups mushrooms, quartered - 4 baby bok choy, halved or chopped - 1 cup thin rice noodles Directions: 1. Heat 1 teaspoon of oil in a large pot over medium-high heat. 2. Add the diced onion, mushrooms, and bok choy and sauté until mushrooms are golden and bok choy is lightly seared. Remove and set aside. 3. In the same pot, add another teaspoon of oil if needed. 4. Add celery, bay leaves, garlic, and ginger. Sauté over low heat for about 3 minutes until fragrant. 5. Stir in turmeric and black pepper and cook for 30 seconds. 6. Pour in the vegetable broth and bring to a boil. 7. Reduce heat and simmer gently for 20 minutes. 8. Turn off heat and season with salt and fresh lime or lemon juice. 9. Divide cooked rice noodles, mushrooms, onion, and bok choy into serving bowls. 10. Ladle hot broth over the toppings. 11. Garnish with fresh cilantro and chili flakes or chili garlic sauce. 12. Serve immediately. Prep Time: 15 minutes

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