Quick to make and really good.
Oriental Rice Noodle Bowl (Serves 2) Adapted from Forks Over Knives
- 8-ounce package of dry brown rice noodles
- 1 small onion, cut in half moons
- 3 garlic cloves, finely minced
- 3-inch piece of ginger, grated
- 16-ounce package frozen Asian stir-fry vegetable blend
Note: if you don’t have frozen Asian veggies, use 3 carrots cut in matchsticks, a red pepper cut in strips, and 2 cups sugar snap pea pods, cut in half, or 2 cups of frozen peas.
- 2 tablespoons coconut aminos
- 1 tablespoon low sodium tamari
- 5-6 cups low sodium vegetable stock
Optional: garnish with ¼ cup cilantro, chopped and 1 tablespoon brown sesame seeds
Cook noodles according to package directions. Drain and set aside.
In a large pan, add 1 cup of the veggie stock, the onion, ginger and garlic. Bring to a boil and turn heat down. Add frozen veggies, or fresh veggies if using them, and remaining veggie stock. Cook until vegetables are slightly soft.
Add drained noodles, tamari and coconut aminos. Heat through, tossing with a fork and serve.