Soy Noodle Stir-Fry
Thursday, 13 November 2008
Soy Noodle Stir-Fry
It seems like it’s been forever since my last post, what with the election last week and being glued to the TV for days with all the excitement. My posting has been further put off due to my camera breaking down on me this week. Luckily I have a few photos of some dishes that I’ve made recently but have not put on my site yet.
Here is one of those dishes - a lovely stir-fry made with these yummy soy noodles that I get from my farmers’ market. You can also make this dish with Thai rice noodles, if you are unable to find soy noodles. I make this simple marinade and let the fresh noodles soak up their flavors for about 4 hours before cooking:
1 T toasted sesame oil
2 T wheat-free Tamari sauce
2-inch piece fresh ginger, grated
2-3 garlic cloves, pressed
Chop up some fresh veggies. Here I use zucchini, broccoli, red bell pepper, and bok choy. It also tastes great with eggplant, green beans or bean sprouts. Or throw in some fresh mushrooms if you like. (I recently tried adding mushrooms, but ended up breaking out - apparently I still have the mushroom sensitivity.) Set the veggies aside and dice a small onion. Saute the onion with sesame oil in a large skillet or wok. Add another clove of garlic and more grated ginger for a more intense flavor. When the onions are translucent and fragrant, add the chopped vegetables. Toss the vegetables in the seasoned oil for a minute or two, then add the marinated noodles and a few tablespoons of filtered water. Stir, cover and simmer until the vegetables soften.
If you use rice noodles, you can try making this recipe with marinated tofu cubes. Use the above marinade to soak the cubed tofu first. Then saute the tofu in sesame oil before adding the vegetables. Cook the noodles separately and toss with the vegetables before serving.
No. 1 — January 13th, 2009 at 7:49 pm
WOW! This was so delicious!! Such a big hit here! I didn’t have time to marinate and couldn’t find the soy noodles you mentioned, so I used the Thai rice noodles (yum). I also added the mushrooms, tofu (tossed in the marinade before going into the pan), beef cubes and fresh bean sprouts. The non-GF’ers topped with crunchy fried La Choy Chow Mein noodles, and everyone was happy!
Anyway…had to tell you what a great success this meal was and we can’t wait to make this one again and again…and did I mention that we can’t wait to make this again!?
with many thanks,
Bella
No. 2 — April 12th, 2009 at 6:38 pm
Excellent recipe - great pic and so easy to recreate
Thanks for uploading - I will try the Tofy variation tonight.
xx
No. 3 — January 18th, 2010 at 11:00 am
I cannot eat wheat, rice, or potatoes. Severe allergy. I want to eat food again! I miss bread and pizza crust. I can’t be alone in this. Most glutten free foods substitute wheat with rice or potato flour. I canLt have even a small amount of these foods. My doc says too much corn will continue to raise my cholesterol, etc. I hope that your readers can offer me good suggestions. I can have lactose free milk and eggs. Also allergic to cloves, cinnamon, all spice, fennel, and some nut in the mixed nuts I bought last week. And probably, but not sure yet, sage. Thanks a million!
No. 4 — January 18th, 2010 at 11:00 pm
Hi Babby,
It’s tough to have multiple food allergies! You are not alone. I originally tested allergic to about 15 different foods including rice and wheat, I can now eat rice, but for the first 6-12 months I did not eat either one. The good news is, there are so many foods you can still eat, it may just take some rearranging of your eating habits. There are plenty of other gluten-free flours that you can cook with, such as buckwheat, amaranth, quinoa, teff, and sorghum. Buckwheat flour is not related to wheat but it tastes similar to whole wheat. Sorghum is similar to corn flour. In recipes that call for potato flour, tapioca flour is a good substitute. The key is just that you will need to cook your meals and avoid pre-packaged snacks and meals if they contain the ingredients you are allergic to. This can be overwhelming at first, especially if you are not used to cooking. But well worth it and you will find it extremely rewarding! Cooking is the single most effective way to improve your health and you will feel much better! Good luck to you!
No. 5 — April 29th, 2010 at 8:00 pm
Hi Babby, somedays it feels like my son is allergic to “everything.” He can’t have rice right now (among much more), but I’m trying to find a recipe for sorghum noodles. There’s a tremendous amount of resources out there! Good luck on your journey.