Sometimes, okay every day, I crave Asian. I blame my mom who ate Chinese Food like it was going out of style when she was pregnant with her kids. My husband gets annoyed because any time we have an “eat out” night, I ALWAYS suggest some sort of Asian food. Also, Asian food when you eat out is typically safe. You can get almost any dish gluten free and they don’t cook with dairy (just stay away from crab rangoon’s), so Asian food is SAFE but also sooooo delicious.
So for my lunches for a few days a week, especially when I’m tired of soups or veggie bowls, I make an Asian stir fry dish. This one is loaded with vegetables, a sweet and savory sauce, and mixed with Lotus Foods black rice noodles. It packs a healthy dose of plant protein from the mushrooms, a good dose of fiber, and vital nutrients from the colorful array of veggies and black rice noodles! This could also be great added with some organic chicken (but dinner only please, especially if you’re eating the dose wholeness way).
Asian Vegetable and Black Noodle Bowl
(Dairy Free, Gluten Free, Vegan)
2 SERVINGS OF LOTUS FOOD BLACK RICE NOODLES
2 CELERY STALKS DICED SMALL
1/2 PACKAGE FROZEN GREEN BEANS
1/2 PACKAGE FROZEN PEAS
1/2 PACKAGE FROZEN BROCCOLI
5 MUSHROOMS WIPED CLEAN AND SLICED
1 LEEK SLICED AND WASHED CLEAN
1 CARROT SHAVED
SESAME SEEDS FOR THE TOP
1/2 CUP OF AVOCADO OR COCONUT OIL
1-2 TBSP RED PEPPER FLAKES
3 TBSP RAW HONE OR COCONUT SUGAR
4 TBSP TAMARI (A GLUTEN FREE SOY SAUCE)
4 TBSP RAW NUT BUTTER (MY FAVORITE IS ALMOND IN THIS DISH)
Boil your noodles according to directions and set aside.
Take all of your vegetables except your carrots and dry roast them on the stove in a pan over medium to high heat until starting to brown. Add in a drizzle of avocado oil and give them a nice stir fry until slightly soft but still with a little crunch. Set aside. In the same pan, heat your oil and red pepper flakes for your sauce ingredients over medium heat (a little red pepper flakes goes along way, so start with a small amount and adjust as desired) and let them meld together for a good 30-60 seconds or until the red pepper starts to sizzle. Remove from heat and pour over a coffee filter into a glass or mug until all of the oil has seeped through. Toss the red pepper flakes and coffee filter. Now in the same mug that your reserved oil is in, add your honey, tamari, and nut butter and stir with a whisk until all mixed together. Pour this back in your pan over medium heat and let it warm up. Add your veggies back in and toss together to coat the vegetables with your sauce. Then add your cooked noodles and toss all together letting simmer on low heat for 5 minutes to get the flavors nice and blended.
Transfer to your bowl and top with shaved carrots and sesame seeds. Eat up!
*You can add or mix and match any vegetables you love. Peppers would be good in this dish too!
This dish should feed 3-4 people and last for up to 4 days in the fridge.
Black Rice Noodles: Black rice noodles are super high in antioxidants, which help fight disease, but also are high in dietary fiber, and has awesome anti-inflammatory properties. It has a substantial mineral content and is a great source of plant based protein.The outside hull of the grain has one of the highest levels of anthocyanin antioxidants of any food! It’s impressive!
Mushrooms: Mushroom are high in a compound that helps protect against heart disease. They are especially beneficial for women because they contain a certain type of essential fatty acid that helps to lower estrogen, which is essential in our modern times where most people are estrogen dominance which causes a high risk for female cancers. Mushrooms are also high in B12 which is essential for neurological health.