Gorgeous Gluten Free Noodles
I just adore rice noodles–traditional Italian-inspired pasta made from rice (for the gluten free girl inside of me) and the skinny pad-thai or maifun noodles I pick up on my trips to the co-op. Some of these little darlings (of the brown rice variety!) mixed up with a simple sauce and some veggies is just about as easy and delicious as it gets, folks.
This recipe is so simple but so fantastic that I often eat it when I’m home alone and Maddie is at work. Half a box of the noodles makes a perfect little bowl for just me, along with some garlic, and the green of the week that’s begging to be eaten in my fridge.
All of the ingredients, minus some peas that I pulled out of the freezer at the last minute.
The green I chose was tat soi, a delicious bok choy like morsel that had a delightful crunch even when cooked. I picked up an enormous bag of the stuff at the farmar just the other week for only $2.75! Oh the wonders of local!
This beautiful (and mild) pepper was also from the farmer’s market.
It wasn’t at all spicy despite its chili red hue, and added beautiful color and crunch to the noodles.
Easiest Noodles You Ever Did See
your favorite thin rice noodle (I love the brown rice maifun!)
1 clove garlic, minced
2 Tablespoons oil (I used grapeseed)
1 mild pepper, diced
1 head/large handful of your own green of the week! (I’ve made this dish with spinach, kale, and bok choy before. All are wonderful!)
1/4 cup frozen green peas
2 Tablespoons tamari + a few sprinkles for the veggies
1 teaspoon rice/sushi vinegar
a few dashes of your favorite hot sauce
Whisk together tamari, vinegar, and hot sauce. Set aside. Boil noodles according to package directions, then drain. In a bowl, mix with the sauce. Add oil and garlic to a heated pan (or wok) then cook veggies to perfection. Add to the noodles, and stir.
I like to sprinkle in a little nutritional yeast and some hot sauce just for good measure. You can also add a minced nubbin of ginger with the garlic if your heart desires. Happy gluten free noodling, folks!