real food. real life.
Not a lot of time to write today, but I've been meaning to get this one posted. Well, let's be honest here, I've been meaning to get anything posted lately! You should see my desktop. Covered in food photos waiting to be shared. Ugh! I'll get to them. Slowly and surely, they'll come!
But this one! Oh my! It is so delicious and perfect for summer. I really wanted to share it before the summer was over. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts!
I won't bore you with stories, as really I've just been spending every minute at the school or working on the school, so I'll just get right to the recipe. Give it a go, let me know how it works for you! I apologize if the measurements are wonky... I don't measure. Ever. It works, most of the time. :)
Enjoy the last days of summer!
Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes
Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches)
Olive oil or coconut oil, as needed
Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want!
Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish
Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving)
1 tbsp rice vinegar
1 tsp roasted sesame oil
1 tbsp honey
1-1.5 tbsp liquid coconut aminos
1 tsp minced garlic or garlic powder
1 tsp minced ginger or ginger powder
Dash of hot pepper flakes
Dash of pepper and salt as per taste
What to do:
1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat.
2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking.
3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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