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Asian Rainbow Noodle Bowl

 Nothing beats asian noodle bowls. They are so colorful and fresh, plus they only take minutes to make. For this particular recipe I used  brown rice noodles so it completely guilt free.  As always you can always use veggies that you like and have in your fridge. I always have this dish with fresh pineapple sprinkled with coconut flakes on the side.

 

Cook Time: 20 Minutes

Makes 3-4 Servings

 

 

All you need is:

 

1/2 a small red cabbage thinly sliced

 

1/2 a green or savoy cabbage thinly sliced

 

1 cup of mushrooms sliced (you can use any mushrooms you like, oyster, button, baby bellas or shiitake)

 

1 cup of cut broccoli

 

2 carrots thinly sliced

 

2 green onions chopped

 

1 tbsl of fresh cilantro chopped

 

1-2 tsp of grated ginger (use more or less depending on your preference)

 

2-3 tbs of sesame oil 

 

2 tbs of vegetable oil (for cooking the veggies)

 

4-5 tbs of tamari sauce (or soy sauce or braggs liquid aminos)

 

1 tbs of sesame seeds

 

2 garlic cloves minced

 

 1 red pepper sliced

 

1/2 an 8 oz. package for rice noodles

 

pinch of red pepper flakes

 

 

Preparation:

 

  • First cook the rice noodles according to the package instructions. Strain and set aside.

 

  • Next bring a large skillet or wok to medium heat and add in the vegetable oil, veggies and garlic. Cook for 4-5 minutes while stirring.

 

  • Lower the heat to low and add in the rice noodles, tamari sauce, ginger and sesame oil and stir well.

 

  • Stir in the sesame seeds, cilantro, red pepper flakes and salt and pepper to taste.

 

  • Enjoy

 

 Veggie Rainbow......

 

Done in just minutes

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