Rice Noodle Bowl with Vegetables and Mushrooms – Gluten-free version
An Asian rice noodle bowl with shiitake mushrooms, vegetables and gluten-free soy sauce — a light, healthy and filling dish. Gluten-free version: Gluten-free soy sauce (tamari).
⏱ 35 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Soak the noodles 10 minutes in a bowl of hot water, until they soften.
⚙ SoakingBowl
2
Drain.
Colander
To assemble
3
Heat the olive oil in a large pan over high heat and sauté the garlic and ginger in it 30 seconds.
⚙ Pan-fryingStoveFrying pan
4
Add the mushrooms and carrot and fry 4–5 minutes, stirring constantly.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the leek and fry another 2 minutes.
⚙ Adding to the hot fat and fryingStove
6
Pour in the stock and bring to a boil.
Stove
7
Add the noodles and the gluten-free soy sauce, salt and black pepper and cook 3–4 minutes. Add the spinach and stir until wilted. Remove from the heat and add the sesame oil.
Stove
8
Serve in bowls topped with the sesame seeds and cilantro.
326calories
8 gprotein
51 gcarbs
10 gfat
● protein 10%● carbs 63%● fat 27%
Per serving (408 g), of 4 servings
For the Cooked pasta · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
