I have a thing for noodles eversince I’ve first tasted them. I used to eat noodles at least four times a week which is quite unusual considering that I live in the middle of central europe.
I got a new wok last week and I was super excited to try it. So I decided to do a quick stir fry today. I ended up putting in it veggies that can sound a little wierd in a stir fry, but my aim was to create a very fresh, tangy and summery dish. I succeeded.
Feel free to change the amount of veggies I put in this. I guess it’s a little too much.
Fresh and tangy veggie fried noodles
serves four, prep time: 10 minutes, cooking time: 8 minutes
250 g rice noodles
2 medium carrot, thinly sliced
1 zucchini, thinly sliced
1 large onion, thinly sliced
100 g frozen peas
100 g frozen corn
4 cm piece ginger, cut very finely
3 garlic, cut very finely
toasted sesame seeds (optional)
cilantro and mint (opinional)
For the sauce:
3 tbs soy sauce (preferably low-salt)
2 tbs brown sugar or sweetener of your choice
juice of half a lime
1 tbs toasted sesame seed oil
1 small bird’s eye chili, deseeded and finely cut
- Prepare the rice noodles: put the dry noodles into very hot water and cover until cooked – this takes about 7 to 10 minutes. Drain and rinse.
- Make the sauce: combine the ingredients in a tiny bowl. Taste and adjust the seasoning if needed. The taste should be balanced: not too sweet, not too salty and not too acidic.
- Put a wok and a bit of coconut oil on high heat and when screaming hot, add onions, carrots ginger and garlic. Cook for a minute, then add frozen peas and corn, zucchini.
- Cook until the veggies are browned – this takes only about 5 minutes and add cooked rice noodles and sauce. Continue to cook until just combined and the sauce starts to bubble.
- Remove from heat and serve with toasted sesame seeds, cilantro, mint and lime wedges.
In the hot summer heat I have huge cravings after nothing but simple salads. No need fot any special ingredients, just a few sesonal veggies from the market will do with any kind of cheese, nuts and a vinaigrette.
However, I suggest using the best ingredients you have on hand. Raw veggies taste good only if you use the freshest produce you can find. I recommend you using unsalted, toasted nuts since toasting them intesifies they flavour. You can use basicly any kind of nuts or seeds: almonds, pumpkin seeds, sunflower seeds, walnuts…
Do not serve salad in a deep bowl. Instead, use a regular plate. Chop your greens and after placing them on your plate, put a few drops of your vinaigrette on them. If you put the vinaigrette only on the top, the bottom of the plate will be tasteless.
You can add some more veggies: tomatoes, cucumber or peppers…
…and some olives, shaved cheese and toasted nuts.
The salad would be tasteless without a viniagrette. It is probably as versetile as a salad: you can use any kind of oil, herb or spice you want to. My favourite is the dijon mustard-honey viniagrette, but this time I sticked to the basics.
Here is an amazing poster about viniagrettes: http://lifehacker.com/make-your-own-awesome-salad-dressing-with-this-simple-c-1530646384
I made this recipe just before a huge history and literature exam. I had to be quick, because I still had notes to read through.Luckily, the exam turned out to be great. I will have my results on Wednesday, I hope I get As.
Anyway this bowl is great. It is perhaps something you would eat in autumn, but it was still amazing now.
The gravy is quite salty so i do not recommend to salt the sweet potato a mushrooms.
Angela inspired Quinoa bowl:
serves 2, cooking tme: 40 minutes
For the sweet potato and quinoa
60 gram quinoa
1 big sweet potato, chopped into 1 cm wide pieces
For the mushrooms:
4 big portobello mushrooms, chopped into 0,5 cm wide pieces
For the miso mustard butter sauce:
4 tablesppons soy sauce
2 tablespoons miso
2 tablespoons dijon mustard
a pinch of smoked paprika
juice of a lime
60 gram butter or margarin
pepper, maybe salt
- Cook the quinoa. Toss the potatoes in olive oil and bake them for 20-35 minutes at 190°C. After 15 minutes flip them so both sides will be equally brown.
- After thorougly washing the mushrooms, saute them over medium heat in olive oil. Add garlis, balsamic vinegar and a little water if needed. Saute for 10-15 minutes until it reduces in size.
- Prepare the sauce! In a smaller saucepan melt the butter or margarin and add the ingredients. Bring to boil and remove from heat. Whisk until smooth.
- Prepare the bowl!