Currently showing posts tagged rice noodles

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!

    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper

    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.


  • Peanut Bliss Rice Noodles

    These rice noodles are a bowl of satisfying peanut bliss. They are so easy to make, use only simple ingredients, and manage to be light yet filling at the same time. You can even make a large batch of rice noodles in advance, then just throw it all together in the pan when you're ready to eat. Add freshly chopped cilantro, mint, parsley, or basil and make it shine even brighter! Feel free to experiment with the types of noodles and veggies used, but julienning the veggies really brings out their flavor and works perfectly with the rest of the dish. Perfect summer potluck offering!

    Peanut Bliss Rice Noodles

    (Vegan, Gluten-free, Soy-free)

    1 package rice noodles (spaghetti shaped work great)

    2 cloves garlic, finely chopped

    1/2 red onion, thinly sliced

    1 bunch of asparagus, julienned

    2-3 carrots, julienned

    1 ripe tomato, quartered (optional)

    2 Tbsp coconut aminos (soy sauce substitute), or tamari

    1/2 tsp sea salt

    1 tsp sugar

    1/2 cup roasted unsalted peanuts, crushed

    freshly ground black pepper, to taste

    1 Tbsp avocado oil (or other high heat oil)

    1 tsp toasted sesame oil

    1. Cook rice noodles as directed, drain and rinse with cool water. Set aside.

    2. Add 1 tbsp of avocado oil (or other high heat oil) to heated skillet, add sliced onion and garlic and saute until onion is transluscent and just starting to brown.

    3. Add carrots, asparagus, 1 Tbsp of coconut aminos (or tamari), sugar, a pinch of sea salt, and black pepper to pan and cook 2-3 minutes more until asparagus is bright green and carrots are tender. Transfer to large bowl and set aside.

    4. Add rice noodles to bowl with veggies. Add 1 tsp sesame oil, 1 Tbsp coconut aminos, remaining sea salt, crushed peanuts, and black pepper as desired. Toss well to coat, and serve immediately topped with extra peanuts, and a side of lightly salted tomato. Enjoy!

  • Chickpea Miso & Greens Soup

    This soup came about by experimenting with my beloved chickpea miso paste (which is simply miso made from chickpeas instead of soybeans). It has a delicate, mild flavor and is easy to incorporate into many recipes for a burst of fermented nutrition and complex umami flavor. The company that makes it is called Miso Master and it's often found in the miso section of many markets. I also used a good amount of garlic, green veggies, and our favorite, mushrooms. A bit of sesame oil and thick rice noodles turns this into a hearty springtime soup. You can throw it together in 15 or 20 minutes and have dinner and lunch for the next day in no time. Super easy, here's the recipe.

    Chickpea Miso & Greens Soup

    2-3 cloves of garlic, chopped

    1/2 onion, thinly sliced

    1 small head broccoli, chopped into florets

    1 cup baby spinach, coarsely chopped

    1 cup mushrooms, thinly sliced

    1/2 cup green peas (frozen is fine)

    2  Tbsp chickpea miso (or regular soybean miso, if you prefer)

    4 cups of water

    1 "bundle" of dry rice noodles (or 1/4 package)

    1 1/2 Tbsp toasted sesame oil

    1 Tbsp coconut aminos (or regular soy sauce)

    salt and black pepper to taste

    1. Begin by cooking your rice noodles as directed, drain, set them aside in colander.

    2. In the same pot you used to cook the noodles, add 1 Tbsp of sesame oil, sliced onions, and chopped garlic and saute over medium heat 4-5 minutes until onions are browning.

    3. Add mushrooms and continue cooking until they lose some of their moisture and begin to brown a bit as well. Add broccoli, cover pot and cook 30 seconds more.

    4. Add 4 cups of water to pot and bring to a low simmer. One tablespoon at a time place the miso into a ladle, dip in the pot to fill with water, and stir the miso with a spoon until the paste dissolves. Add it to the pot and repeat with the second tablespoon.

    5. Add coconut aminos (or soy sauce), spinach, and peas. Cover and cook 2 minutes more until spinach has softened and peas are bright green. Stir in rice noodles, 1/2 tablespoon of sesame oil, and season to taste with salt and pepper. Serve immediately. Enjoy!