Asian Style Noodle Soup

My kids were really craving Asian noodle soup today, so I made a small pot for them, it was such a hit, they begged me to make some more, so second time around, I measured and wrote stuff out and took pictures so that if nothing else I can duplicate it next time I want to make it again.

Ingredients:

6 cups purified water

juice of one small lime

1/4 c. soy sauce

a drizzle of toasted sesame oil (you don’t want to put too much as it will overpower the taste) about 1/2 tsp.

2 cloves of crushed garlic

fresh ginger (about the size of a large garlic clove, either grated or pushed through the garlic press)

Cabbage (shredded fine)

1/4 of a brown onion (thinly sliced)

1/2 of a carrot (julienne with the mandolin)

1/3 of a zucchini (julienne with the mandolin)

bunch fresh cilantro

1 spring onion (green)

1 veggie bouillon cube

1 tsp. sea salt

1 bundle of rice noodles or mung bean threads there’s 3 in a package. (picture below)

Rice Noodles, Mung Bean Noodles, sesame oil, veggie bullion cubes.

Julienne Carrots and Zucchini

Directions:

Drop the bouillon cube in 6 cups of water, add the lime juice, the soy sauce, sesame oil and salt and bring it to boil, meanwhile prepare the rest of the ingredients. Whisk the broth to make sure the bouillon cube has completely dissolved then add the veggies as you finish slicing and cutting them. once the water boils, turn off the stove, add noodles, the green onions and cilantro, cover the pot and let it sit for 10 minutes. Once the noodles have expanded after about 10 minutes you may serve the soup.

boiling soup after adding the veggies

Cilantro and greeen onions

Finished Product

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Almost Raw Asian Style “Noodles”

This dish came together by accident.  I was out of stuff to take to someone’s home, so I created this dish with things I had on hand and it turned out to be a hit, so I repeated it recently and decided to blog it.

I used the Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini pasta.

Tri-Blade Plastic Spiral Vegetable SlicerThe Ingredients are as follows:

3-4 zucchini

1 carrot (optional) shredded

1 persian cucumber (thinly sliced on a slicer)

1/2 red bell pepper chopped

handfull of chopped cilantro

2-3 green onions chopped

1/2 c. chopped peanuts

Dressing:

1/4 c. unrefined peanut oil

3 Tbs. Nama Shoyu or Tamari sauce

3 Tbs. Apple Cider Vinigar

2 Tbs. Agave syrup

1 small clove of garlic or 1/2 of a large one

1 tsp of freshly grated ginger

Mix all the ingredients together toss with the rest of the salad and enjoy!

If you’re taking this to a pot luck, keep the peanuts in a zip lock as you never know if someone might have an allergy to them.

Asian Zucchini Pasta salad

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