This week’s adventures in (gluten free) cooking has been Asian cold noodle dishes.
Step 1: Prep the veggies. This week I used raw green onions chopped, broccoli stems cut into matchsticks and blanched, cucumbers and carrots cut into matchsticks, red peppers cut into not quite matchsticks.
Step 2: Prep the noodles. For one batch I reconstituted rice stick noodles, for the other batch I rinsed shiratake noodles.
Step 3: Prep the sauce. For one batch I minced a shallot and combined it with lime juice, fish sauce, and black pepper. For the other I mixed lemon juice, soy sauce, and Sriracha.
Step 4: Mix it up. Put some veggies, noodles, and sauce together and toss until everything is coated with sauce and the veggies are spread through the noodles more-or-less evenly.
By prepping a lot of veggies at once, varying the noodles and sauces, and adding protein I can quickly make a week’s worth of lunches that are different enough I don’t get too tired of any of it.