Asian Inspired Brown Rice Noodle Bowl

We had to make a quick dinner last Thursday. I get home from work at 5:15ish, & we needed to cook & eat in an hour before heading out again. I was originally going to make a pasta with tomato sauce (that I made & froze earlier), but I was in the mood for something different. This dish came together quickly, especially with the Bup helping chop veggies while I mixed the sauce.

We had a few moments of panic when the water wouldn't come to a boil. Somehow the flame went out on the burner, but it was still pumping gas out into the air! Luckily the Bup discovered what happened before we got gassed out. Even with the set-back, we still had time to do the dishes before leaving.

I love the many flavors of Asian cooking. There is such a variety of sauces & they all have their own unique differences that really bring something to a dish. As a vegetarian, it's always a joy to go to an Asian style restaurant because their foods rely heavily on whole grains & veggies. 

This dish had equal parts crunch & chew, plus some creamy bites due to the avocado. The sauce does have a kick to it from the chili garlic sauce, so if you are sensitive to heat, you may want to omit that. It would change the flavor a bit, but it would still be good. I hope you get the chance to make this. I know we'll be making it again. I can't wait!

 

Asian Inspired Brown Rice Noodle Bowl

Serves 4

 

8 oz. brown rice noodles

1 small red onion, thinly sliced

2 large or 4 small bell peppers, sliced

1 jalapeno, diced

3 oz. edamame (fresh or frozen)

1 carrot, shredded

1 avocado, diced

juice from 1 lime

1/4 c rice vinegar

1 T toasted sesame oil

3-4 T Bragg Liquid Aminos (or soy sauce)

1 T natural creamy peanut butter

2 cloves garlic, minced

1 tsp. chili garlic sauce (like this)

1/2 tsp. sea salt

2 tsp. honey

1-2 T water, if needed to thin
1/4 c peanuts

Start the heat under a large pot of water to begin to bring it to a boil. Saute the onion, bell peppers, jalapeno, carrot, & edamame over medium heat for about 6-7 minutes, or until the veggies soften. 

In a small bowl, gently toss the avocado with the fresh lime juice (this prevents browning). Set aside. Whisk all of the remaining ingredients together in a separate bowl.

Once the veggies and sauce are ready, cook the rice noodles according to package directions.*  Drain & combine noodles, veggies & sauce in a large serving bowl. Serve immediately. Top each serving with about 1 T of peanuts.

*Rice noodles take such a short time to cook that it's best to wait so that you can mix everything together as soon as they are done cooking.

Inspired by Grubarazzi's Avocado Rice Noodles

Creamy Shells with Arugula, Peppers, Snow Peas, & Edamame

Some nights, I raid the fridge & throw together a dinner based on what's in there. Monday night was one of those nights. Usually, I don't bother with recording the recipe & sharing it with you, but we really liked this. It was creamy & filling while still being light, & it's full of veggies.

If you're ever interested in trying to eat vegan, but you just can't imagine going without your cream, this is for you. The sauce is creamy & cheesy, similar to an alfredo, but without all of the cholesterol & animal fats. Instead, it has a nice dose of Vitamin B12 (from the nutritional yeast), healthy fats (from the avocado), & calcium (from the almond milk).

It's the perfect summer pasta dish because you get the creamy texture without all of the weight. The fresh veggies provide crunch & nutrients. The edamame provides protein. I will warn you - I didn't de-stem our arugula quite enough & it was very bitter. Next time, I'll be more careful!

Creamy Shells with Arugula, Peppers, Snow Peas, & Edamame

Serves 6

1/2 yellow onion, chopped

1 lg. bell pepper, chopped (any color)

1/2 c edamame, shelled

1 c snow peas, cut in half

1/4 c dry white wine

3 c fresh arugula, chopped, thick stems removed

14 oz. whole wheat small shells

Sauce:

1 avocado

1/4 c lemon juice

1 c unsweetened original almond milk

1/4-1/2 tsp. garlic powder (to taste)

6 T nutritional yeast

2 tsp. Dijon mustard

1/4 tsp. sea salt

1/4 tsp. black pepper

In a large, nonstick skillet, cook onion and pepper until they start to soften and brown, about 4-5 minutes. Add edamame, snow peas, and wine. Cook briefly to reduce liquid and heat through, then add arugula. Turn off the heat while you prepare the sauce.

While the veggies are cooking, prepare pasta according to package directions.

Using a blender, combine all sauce ingredients and blend until smooth. Add sauce to skillet with veggie mixture and combine. Cook over medium heat until sauce is hot, but not boiling. Drain pasta and add to sauce and veggies. Stir to combine. Serve hot.

Leftovers can be stored in an airtight container for 2-3 days in the refrigerator.