While we're feeling happy and cozy, let's talk about noodles!
Noodles, noodles, glorious noodles. They are my go to comfort food.
They are also the basis of many stellar vegan dishes. Well, some noodles. Soba noodles. Rice noodles. Gotta check that label. Gotta make sure there's not some sort of hidden egg situation happening. Not cool.
So I'm still doing my thing as a 1/7 vegan and I've got to say it's going well! You haven't seen many recipes as I eat lots of the same stuff week to week. Avocados. Black Beans. Quinoa. Triscuits. Hummus. Granola bars. That's all good stuff, for sure, but this recipe here was a nice little break from the ordinary.
The original recipe called for Soba noodles; I couldn't find them and substituted rice instead. Alls well that ends well and this dish did just that...it ended well. It was even given an enthusiastic thumbs by my 0/7 vegan husband who had just enjoyed a big 'ole take out order of orange chicken. Score one for meat free!
out pesky shadow!
adapted from Love and Lemons
4 oz rice noodles
1 tsp olive oil
1 cup snow peas, tripped
1 cup edamame
3 scallions, chopped
2 tsp sesame seeds
juice of one orange
1 tbl lime juice
1 tbl soy sauce
1/2 tsp sirracha
1 tsp toasted sesame oil
2 tsp grated fresh ginger
Cook the rice noodles according to package directions. Set aside. Combine the sauce ingredients together and set aside.
Heat the olive oil in a pan until its real hot; add the snow peas and cook them for about 2 minutes or until they start to char a little bit. Remove from the pan and set aside.
Turn the heat off. Pour in the sauce ingredients and stir for several minutes, until it starts to thicken. Add in the noodles, snow peas, edemame, scallions and toss. Top with sesame seeds.
Serving size 1/2 of recipe
Points plus 9