For whatever reason, black eyed peas are considered good luck food for the new year, especially when paired with greens. Different cultures and different families will tell you why they think the peas are lucky, but the one I like best says that the peas swell when cooked, so represent prosperity, and the greens represent money. If that were true every day I’d be downright prosperous and rich, by now!
I learned the hard way about this lucky tradition last year, when I coincidentally and unknowingly went to the grocery store the day before the new year in search of some canned black eyed peas, only to find them all gone. When I asked the clerk if they had any in the back, he told me that they fly off the shelves this time of year, and if they’re gone, they’re gone.
I wanted to make something a little different than the Hoppin John that floods the food blogs at the end of the year. So I decided to go with a ramen-style twist, and it turned out awesome! The broth is super important for this meal, so make sure to choose a light-colored one that you really like. If you are unsure, go for the “Organics” brand that comes in a 1 qt carton – it’s my favorite right now! The only seasonings in the broth are freshly minced garlic, ginger, coriander, and a tiny bit of soy sauce. These super simple ingredients make for an exceptionally flavorful broth, the perfect base for our noodles and black-eyed peas!
The noodles cook in just 10 minutes after the broth boils, so this meal is super quick to whip together. The peas give it a nice contrast against the noodles, and the greens, onions, and cilantro give it pops of flavor. AJ was SUPER stoked with this dish, to say the least. He loves simple, but flavorful food, especially when it involves noodles or soup. Well this one hit all those points, and sends us into the new year with some luck for prosperity and wealth!
I hope everyone has a really awesome New Year, and here’s to a lucky and prosperous 2015!
Ramen-Style Black Eyed Pea Noodle Bowl (v, gf)
A delicious twist on a New Years tradition – a black eye’d pea noodle bowl! With flavors reminiscent of ramen and less than 30 minutes until dinner is served, this recipe is a true winner. Plus, it’s both vegan and gluten free!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4-6 servings
- 1 Tbsp sesame oil
- 3 cloves garlic, pressed
- 1/4 tsp ground ginger
- 1/4 tsp ground coriander
- 4 cups vegetable broth*
- 4 cups water
- 1 Tbsp soy sauce
- 14 oz dried rice noodles (we use pad thai-style noodles)
- 1 can black eyed peas, rinsed and drained
- 2 cups chopped greens (such as beet greens, chard, or spinach)
- 1 Tbsp non-dairy butter
- 1/3 cup chopped cilantro
- 1/4 cup chopped green onion
- 1/2 tsp salt, or to taste
- Heat the sesame oil in a medium to large pot over medium heat. Add the garlic and spices and cook while stirring until the garlic is fragrant and just barely starts to brown, about 1 minute.
- Carefully add the vegetable broth, water, and soy sauce, then turn up the heat and bring to a boil.
- Add the rice noodles and peas to the pot and continue to cook on high until it begins to boil again, about 2 minutes. Immediately remove from the heat, stir in the chopped greens and butter, and let sit covered for 8-10 minutes.*
- Check that the noodles are tender, then stir in the cilantro and green onion. Taste the broth and add salt as needed (I used a 1/2 tsp). Serve immediately.
– I used the “Organics” brand vegetable broth, which is light in color and has a great flavor. Go with one whose flavor you know you like, as its flavor is front and center in this recipe.
– Adjust the cooking time for the noodles according to package directions, if necessary.