Gluten/dairy free asian noodles are so good for getting rid of left overs. Especially if you have a couple things in your pantry and fridge to add to it! I used my chicken from last night and broccoli from a couple days ago. Everything else came from my pantry and fridge.
This is my go-to dish when I just don’t want to think about dinner! I made these Asian Noodles for lunch one time and it got cold because I was distracted. I ended up cutting the noodles and eating it as a cold “noodle salad”. Just as good, thanks kids! That happened to be a day my boy had a couple friends over and you know how easily you can get distracted.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- 1 packet Thai kitchen brown rice noodles without the packets that come with it.
- PLACE the noodles into a bowl, add hot water to cover, and break it up with a fork.
- LET sit for 3-4 minutes or until tender, stirring occasionally.
- PLACE 1 tbsp. coconut oil into small pan on medium high heat.
- ADD 1/2 small diced onion, 1 shredded carrot, and some sea salt; sauté until tender.
- STIR in 1 tsp. ginger powder, 1 tsp. garlic powder, 1 tsp. dried basil and red pepper flakes. (I would have basil in this dish, but I was out) Let the spices open up for a couple seconds.
- ADD 2-3 tbsp. coconut aminos (or soy sauce)
- STIR in some already cooked chicken and broccoli. Or whatever you have in your fridge/pantry.
- ADD 1/2 tsp. toasted sesame oil. Go light on this one, toasted sesame oil has a strong taste and can be overpowering.
- ADD a little lime juice & S/P to taste.
To complete these Asian Noodles…
- Drain the water from the noodles, combine everything, add some diced green onion.
This sauce is so good with the noodles!! However, you can use any kind of rice, quinoa, or even just all by itself! This would also taste really good with some fresh chopped Thai basil.
Thanks for listening!