Ayurveda Style Stir Fry Noodles

Stir-Fry-Noodles-Recipe

Ayurveda Style Stir Fry Noodles

Another delicious recipe from Laura Plumb's Ayurveda Cooking for Beginners Book! 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.
Prep Time 35 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 347 kcal

Equipment

  • pot
  • pan

Ingredients
  

  • 1 pack Gluten-free Noodles (Laura used soba noodles, I used quinoa & garlic & parsley noodles)
  • 2 tbsp Ghee
  • 1 tbsp Mix of Spices Like: Cumin, Coriander, Fennel, Cinnamon, Ginger, Cardamom
  • 2 Shredded Carrots (I made thin spirals from colored carrots, it really looked fun!)
  • 1 teaspoon Grated Fresh Ginger (I added 1 teaspoon minced garlic)
  • 1 head Pak Choi (Chopped thinly)
  • 1 handfull Ofsliced Mushrooms
  • 1 / 2 cup Sesame Seeds
  • 1 handfull Sliced Mushrooms (Optional: lime juice and parsley for garnishing at the end)
  • Optional: 100g Tofu or Chicken (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 tbsp Almond Butter
  • 1 tbsp Soyu, Tamari (Or soja sauce)
  • 1/8 teaspoon Garlic Powder
  • Pink Salt
  • Extra Virgin Olive Oil
  • Freshly Grounded Black Pepper
  • 1 tbsp Hot Water (Or more for some consistency)

Instructions
 

  • 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

Notes

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! Afiyet olsun (in Turkish), enjoy!
Keyword Ayurveda, Noodles

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