Ingredients
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½ cup brown rice flour (or all purpose)
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¼ tsp ground cumin
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¼ tsp ground coriander
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¼ tsp salt
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¼ tsp black pepper
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2 cloves garlic, minced
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1 large onion, chopped fine
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1 pound broccoli florets, cut into bite size pieces
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1 pound carrots, shaved thin or julienned
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1 pound zucchini, chopped into small dice
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1/2 pound green beans, trimmed and chopped into bite size pieces
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1 pound asparagus spears, trimmed and chopped into bite size pieces
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2 tablespoons canola oil
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2 tablespoons sesame oil
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1 ounce hoisin sauce
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2 tablespoons soy sauce
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1 teaspoon white vinegar
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2 cups water
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1 package firm tofu, cubed
Directions
Sub-Title: A Healthy and Tasty Vegetarian Option
Description: This noodle dish is packed with health benefits due to its use of whole grains, fresh vegetables, and seasoning that mimics traditional Vietnamese flavors. It’s perfect for a weeknight dinner that’s both filling and nutritious.
Ingredients:
– ½ cup brown rice flour (or all purpose)
– ¼ tsp ground cumin
– ¼ tsp ground coriander
– ¼ tsp salt
– ¼ tsp black pepper
– 2 cloves garlic, minced
– 1 large onion, chopped fine
– 1 pound broccoli florets, cut into bite size pieces
– 1 pound carrots, shaved thin or julienned
– 1 pound zucchini, chopped into small dice
– 1/2 pound green beans, trimmed and chopped into bite size pieces
– 1 pound asparagus spears, trimmed and chopped into bite size pieces
– 2 tablespoons canola oil
– 2 tablespoons sesame oil
– 1 ounce hoisin sauce
– 2 tablespoons soy sauce
– 1 teaspoon white vinegar
– 2 cups water
– 1 package firm tofu, cubed
Instructions:
1. In a medium bowl, combine the rice flour, spices, and garlic. Stir together until evenly mixed. Set aside for later use.
2. Heat a large pot of water to boiling over high heat. Add a pinch of salt to the boiling water and stir well. Then pour in the noodles, lower the heat to low and simmer until al dente, about 7 minutes. Drain and rinse under cold running water before using.
3. Meanwhile, in a large nonstick skillet over medium-high heat, add the canola oil and sautee the broccoli, carrot, zucchini, green beans, and asparagus until tender but not browned, about 10 minutes. Remove from pan and set aside to cool slightly.
4. In the same skillet over medium-low heat, add the sesame oil and warm through. Add the noodles, toss to coat, and cook for 2-3 minutes, or just until heated through. Add the cooled veggies back into the skillet and mix gently to combine.
5. While the noodles are warming up, in a separate saucepan, combine the remaining ingredients – hoisin sauce, soy sauce, white vinegar, and water. Whisk together until smooth. Season with salt and pepper to taste.
6. Once the noodles have been thoroughly heated, divide among bowls and top each serving with 1/4 cup of the reserved marinade. Garnish with slivered scallions if desired. Enjoy!
Servings: 4
Difficulty Level: Moderate
Nutrition Information:
– Total Fat: 14.4g
– Saturated Fat: 3.7g
– Cholesterol: 5mg
– Calories: 364
– Protein: 18.2g
– Carbohydrate: 37.8g
– Dietary Fiber: 5.7g
– Sugar: 3.2g
– Vitamin A: 1.5% RDA
– Vitamin C: 12.6% RDA
– Calcium: 336mg
– Iron: 3.8mg
– Potassium: 433mg
– Total Time Needed: 1 hour 15 minutes
Note: If you prefer your noodles thinner, adjust the amount of water used when cooking them accordingly.
Steps
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1
Done
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In a medium bowl, combine the rice flour, spices, and garlic. Stir together until evenly mixed. Set aside for later use. |
|
2
Done
|
Heat a large pot of water to boiling over high heat. Add a pinch of salt to the boiling water and stir well. Then pour in the noodles, lower the heat to low and simmer until al dente, about 7 minutes. Drain and rinse under cold running water before using. |
|
3
Done
|
Meanwhile, in a large nonstick skillet over medium-high heat, add the canola oil and sautee the broccoli, carrot, zucchini, green beans, and asparagus until tender but not browned, about 10 minutes. Remove from pan and set aside to cool slightly. |
|
4
Done
|
In the same skillet over medium-low heat, add the sesame oil and warm through. Add the noodles, toss to coat, and cook for 2-3 minutes, or just until heated through. Add the cooled veggies back into the skillet and mix gently to combine. |
|
5
Done
|
While the noodles are warming up, in a separate saucepan, combine the remaining ingredients - hoisin sauce, soy sauce, white vinegar, and water. Whisk together until smooth. Season with salt and pepper to taste. |
|
6
Done
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Once the noodles have been thoroughly heated, divide among bowls and top each serving with 1/4 cup of the reserved marinade. Garnish with slivered scallions if desired. Enjoy! |
|
7
Done
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14.4g |
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8
Done
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3.7g |
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9
Done
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18.2g |
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10
Done
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37.8g |
|
11
Done
|
5.7g |
|
12
Done
|
3.2g |
|
13
Done
|
1.5% RDA |
|
14
Done
|
12.6% RDA |
|
15
Done
|
3.8mg |
