Dace
Revolution in Progress
Here is another that looks yummy! Why is it that when you search for GF recipes they all have some sort of grain that I am avoiding??
Curried Vegetarian Noodles
adapted from Asian Noodles by Nina Simonds
6 servings
(Printable Recipe)
1 tablespoons safflower or corn oil
Curry Seasonings:
1 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon curry powder, preferably Madras
Vegetables:
2 cups very thinly sliced red onions
2 cups thinly sliced red bell peppers
4 cups thinly sliced bok choy
Basic Chinese Sauce:
cup vegetable broth
3 tablespoons wheat-free tamari sauce
teaspoon sugar
1 teaspoon salt
teaspoon freshly ground black pepper
pound thin rice stick noodles (vermicelli), softened in hot water and drained (or prepared according to package directions)
Mix the curry seasonings together. Mix the basic Chinese sauce together. Prepare the noodles.
Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, then add the bokchoy and cook for 2 to 3 minutes, until all are crisp-tender.
Add the basic Chinese sauce and the noodles, and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.
Curried Vegetarian Noodles
adapted from Asian Noodles by Nina Simonds
6 servings
(Printable Recipe)
1 tablespoons safflower or corn oil
Curry Seasonings:
1 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon curry powder, preferably Madras
Vegetables:
2 cups very thinly sliced red onions
2 cups thinly sliced red bell peppers
4 cups thinly sliced bok choy
Basic Chinese Sauce:
cup vegetable broth
3 tablespoons wheat-free tamari sauce
teaspoon sugar
1 teaspoon salt
teaspoon freshly ground black pepper
pound thin rice stick noodles (vermicelli), softened in hot water and drained (or prepared according to package directions)
Mix the curry seasonings together. Mix the basic Chinese sauce together. Prepare the noodles.
Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, then add the bokchoy and cook for 2 to 3 minutes, until all are crisp-tender.
Add the basic Chinese sauce and the noodles, and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.
