Asian Noodles (15-20 minutes, will feed a family of 5 with leftovers for lunches)
By Marie Ericson
1 bag of GF Asian rice noodles
1 head of broccoli, chopped, about 1 cup (or you can use frozen broccoli, edamame or leftover corn
on the cob)
Sauce:
5 Tbsp GF soy sauce
1 tsp minced ginger
1 tsp minced garlic
1 Tbsp brown sugar
3 Tbsp rice vinegar
¼ tsp onion powder (or grate ¼ of a small onion)
Boil about 8 cups of water (I have found that an electric kettle works the fastest), pour over rice
noodles in a bowl, add chopped broccoli, cover, and let stand for about 10 minutes. Then drain.
While waiting for water to boil, mix all sauce ingredients in a serving bowl. Pour drained noodles
and broccoli into the sauce and fold together.
Optional: top with fresh cilantro, chopped peanuts, fresh lime juice, and/or GF sriracha. Use 1½ –
2 cups of chopped leftover cooked chicken, steak or hamburger. Alternatively, turn on your rice
cooker when you get home and use rice instead of noodles.
TIP: To save time, buy minced garlic or ginger. I use Gourmet Garden paste in a tube, found with
the herbs in the produce section. The product should be labeled as GF.
Asian Noodles
