Asian Noodles for the Week

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.

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