Even before having Ivy, Ben and I ate noodle bowls all the time, but now especially, they are a weekly dinner staple in our home. They are simple and easy to make. I can throw them together quickly, often with Ivy strapped in the carrier or bouncing on my hip!
Begin with the rice noodles as your base and get creative! They're delicious every time.
yield: 2 servings
1 onion, minced
1 garlic clove, minced
1 inch fresh ginger, peeled and minced
vegetables of your choice (carrots, peas, edamame, kale, broccoli, etc.)
2 Tbsp rice vinegar
1/4 cup gluten-free tamari sauce
1 Tbsp coconut sugar
1 tsp sesame oil
Begin by boiling the rice noodles in a pot of hot water. Rice noodles can be finicky, so make sure to remove the pot from the heat as soon as the noodles are soft and strain them immediately. They may become soupy and clump together if they're left in the water too long.
Meanwhile, in a frying pan or wok, sauté the onion, garlic and ginger in water. Add your preferred vegetables and cook until they're soft.
Finally, combine in the ingredients for the sauce in a small food processor or a blender and blend until the coconut sugar has emulsified.
Add the noodles to a bowl, top with the vegetables and then drizzle the sauce on top. Sprinkle some sesame seeds on top and add half an avocado and enjoy!