Vegetable Rice Noodles

Over the years, cooking allergy friendly has been an adventure.  There have been so many times where I made a dish thinking it was a matter of substituting a few ingredients…and it wasn’t.  I really need to thank my husband and my children for continuing to trust me to cook for them.  Let’s just say there has been some dishes that required lots of napkins…LOL! I am glad that everyone in this house has a sense of humor.  However, after a decade of cooking allergy free, I have accumulated a lot of recipes that work.  This particular dish is part of my Chinese comfort food series. Its gluten-free, soy free and nut free, in fact this dish is top 8 allergen free.  The flavor profile is very close to the traditional noodles my mom use to make without using soy sauce.  I usually like to make a large batch of this since it heats up well for lunch boxes.  This recipe is great for meatless Mondays…Enjoy!

Vegetable Rice Noodles Recipe

Ingredients:

• 2 cups of baby Yow Choy (but you can use spinach or any leafy green)
• 1 cup of sliced oyster mushrooms (but feel free to use Portobello or Shiitake)
• 1 cup of onions (sliced into semi-circles)
• 3 cloves of garlic (finely chopped)
• 1/4 teaspoon of ground white pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of sea salt
• 1 teaspoon of vegetable oil (I use an organic avocado oil)
• 1 teaspoon of organic roasted sesame oil
• 1/4 cup of coconut aminos
• 2 cups of blanched* white rice noodles (see notes)

Directions:

Prepping the Ingredients

 

1. Wash and separate the leaves of the greens.  If the leaves are very big I do recommend that you cut it into more manageable pieces. A good point of reference is that it should not be larger than the size of your palm. (Fine noodles and giant leaves of greens don’t really go well) Once you are done with the greens, set it aside and prepare the rest of your vegetables.
2. Slice the mushrooms, slice the onions into semi-circles and chop the garlic till its nice and fine.  The prepping of the vegetables is usually the hardest part of cooking Chinese food.
3. Follow the directions to blanching your rice noodles.

Blanching the Noodles

Usually your rice noodles are dried and comes as dried up squares, cubes or rolls.  Remember to always check the ingredients to make sure that your rice noodles contain nothing BUT rice flour.  Set a pot of water to boil and for 2 dried up squares of rice noodles I boiled 6 cups of water.  Once the water boils, gently place the rice squares into the boiling water.  I recommend using tongs, this will prevent hot water from splashing at you and you can use the tongs to separate the noodle.  Using the tongs, separate the noodles as much as you can.  Let the noodles cook for 2 min and pour it out into a colander.  Run the noodles under cold water for a min and then drain.  After you drain the noodles, use the tongs to fluff up the noodles a bit. Please do this step before the vegetable preparation as you do not want the noodles to sit too long.  Like many pastas and noodles when you let it sit too long it will stick together.

Creating the Dish

1. Get your large non-stick pan and heat it up on the stove over medium heat.
2. Add the vegetable oil to your hot pan, then the garlic and onions.
3. Sautee the onions till it becomes clear and then add the greens and mushrooms.  Cook all your vegetables together till the onions have caramelized.
4. Then add the noodles, white pepper, garlic powder, salt, coconut aminos, and sesame oil.
5. I recommend that you cook the noodles with tongs, so that you can get some nice separation of the noodles.  You can add a few tablespoon of water, if you need additional moisture.  Once the noodles are coated with the seasonings and salt (this usually take 2-3 min), turn off the flame and serve.
6. This recipe makes 4 servings.

Vegetable Rice Noodles

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Top 8 Allergen Free

21DF:1Y 1G 1/2Tsp