This noodle is so delicious, creamy and hearty that, if you have it for lunch, you may not need to have dinner!! Adding that almond butter sauce creates magic on a simple stir fry!
When I am on an Ayurvedic detox, I prefer to have kitchari for lunch as it contains everything I need, and it is still light and easy to digest. However, on weekends, I want some variety and want to share my meals with the family members who are not detoxing!
So this noodle is for all!
Here is a version of Laura's delicious recipe.
1 pack noodles (gluten-free), Laura used soba noodles, I used quinoa&garlic&parsley noodles
2 tablespoons ghee
1 teaspoon of a mix of spices like cumin-coriander-fennel-cinnamon-ginger-cardamom
2 carrots shredded - I made thin spirals from colored carrots, it really looked fun!
1 teaspoon grated fresh ginger and I added 1 teaspoon minced garlic
1 head of pak choi, chopped thinly
1 handfull ofsliced mushrooms
1/2 cup sesame seeds
1 handful of sliced mushrooms lime juice (optional) and parsley for garnishing at the end
Optional: 100g of tofu cut into little squares or chicken if you want to increase the protein content of this dish and make it a "meal in a pan idea".
For the sauce:
1 tablespoon almond butter
1 tablespoon soyu, tamari (or soja sauce)
1/8 teaspoon of garlic powder
1 tablespoon hot water (or more for some consistency)
Pink salt, freshly grounded black pepper
Extra virgin oilve oil, half of lime juice (optional) and parsley for garnishing at the end
- Cook your noodles as per the instructions on its package, set aside
- Melt the ghee on medium heat and add the spice mix and stir 1 minute
- Add garlic and ginger and cook for another 2 minutes
- Add the carrots and keep stirring for a few minutes until they start to get softer
- If you are adding tofu, stir it in and toss for a few minutes
- Stir in the mushrooms, pak choi and sesame seeds, reduce heat and cook about 5 minutes or until the vegetables are soft for your taste (not too soft!).
- For the sauce, in a small bowl which together almond butter, shoyu, garlic powder and hot water.
- Drain your noodles and add them to vegetables, mix well. Adding your sauce, with the help of 2 spoons mix and combine well.
- Season with salt, pepper, drizzle olive oil and lime juice and granish with parsley.
Afiyet olsun (in Turkish), enjoy !