South East Asian Vegan Rice Noodles

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Last night, Anthony and I came home from a personal development workshop pretty late, STARVING! Well, not literally, we just wanted something quick and tasty (and comforting lol).

Here’s my version of an Asian style rice noodle dish

 

Ingredients:

2 cloves of crushed garlic

1 tablespoon of fresh grated ginger

1 bundle of chopped chives

2 small zucchinis, halved and sliced

3 tomatoes, diced

1/2 a bag of Sol Cuisine Meatless Chicken (yep, pretty cool!)

1 box of Annie Chun’s Pad Thai noodles

2 tablespoons Thai Kitchen hot sauce (they have a few varieties so make sure it’s a GF one)

2 tablespoons of Bragg’s Liquid Aminos (or other gluten free soy sauce option)

fresh cilantro, finely chopped

 

*If you have a hot water kettle, fill it and turn it on now (way faster than using the stove). If you’re stuck with just a pot and a stove, get going already so it will be ready in time! This is for the noodles, btw*

Alright so start by sautéing the garlic and ginger for a few minutes (I usually use coconut oil) then add in the chives. After that starts to fill the kitchen with mouth watering flavour, add the the rest of the veggies into the pan (use whatever you’ve got, tomatoes and zucchinis is just what we had left in the fridge) with the meatless chicken, or actual chicken if you want to.

At this point, your water should be ready to go so through in the Pad Thai noodles. They should cook very quickly, usually about 3-5 minutes so be careful not to over cook them. Once the noodles are ready, strain them and toss them into the pan with your cooked veggies. This is when I do most of my seasoning with Bragg’s and the Thai Kitchen hot sauce or whatever tickles your fancy at the time. Lastly, plate your food and top with the chopped cilantro.

Crisis averted – starvation conquered. Hazzah!

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