Carbohydrates are necessary for a balanced diet – but not all carbs are equal. And when it comes to your body, only the best quality foods should be acceptable. We’ve found you products that will both fuel your body and satisfy your cravings. Let’s try these 3 amazing Asian-inspired recipes with noodles that are Organic, Gluten-free, and Vegan!
✤ Red Curry Veggie Noodles ✤
If you love the richness of Asian flavors, such as fresh, citrusy lemongrass and the flavor-packed red curry, this dish will turn the ordinary weekday lunch into an exciting culinary experience. Might we also add that it’s made with highly available veggies that have various textures and nutrients? Combine these with the energy-boosting carbs that are organic, vegan, and gluten-free. Finish up with coconut milk for extra creaminess and healthy fats, then enjoy!
Ingredients for 3 portions
∙1-2 tsp sunflower oil
∙1 stalk lemongrass (fresh or canned) or 1 tsp lemongrass powder
∙1 tbsp Thai red curry paste
∙1 onion, sliced
∙1 zucchini (courgette), sliced
∙100g white cabbage, sliced
∙1 carrot, sliced
∙400 ml reduced-fat coconut milk
∙250ml/1 cup home-made vegetable stock
∙1 pack Pad Thai brown rice noodles
∙1/2 bunch fresh cilantro (coriander), chopped
∙ salt
For serving
∙1/2 bunch fresh cilantro (coriander), chopped
∙1 small fresh red chili (chilli), sliced diagonally
How to prepare it?
▻ Heat the oil in a large skillet or wok. Add the lemongrass and red curry paste, then stir-fry for a couple of seconds until fragrant. Add the onion and cook over medium heat, stirring regularly until it becomes soft (about 5-7 minutes).
▻ Add the zucchini, cabbage, and carrots, then mix well with the onion and spices. Reduce the heat to low and continue cooking gently, stirring from time to time for another 5-7 minutes.
▻ Add the coconut milk and vegetable stock, then bring to a boil. Add the brown rice noodles, lower the heat, and simmer for approximately 7 minutes or until the noodles are cooked. To finish, add salt to taste and the chopped cilantro.
▻ Decorate with the remaining chopped cilantro and slices of red chili.
✤ Fresh Greens Noodle Salad ✤
No time to cook? No worries! This super quick noodle dish is ready in no time. And as you don’t need to cook the greens, not only are you saving time – you’re also saving precious vitamins. The gluten-free brown rice noodles with pumpkin and ginger bring extra flavor – just chop your fresh herbs and veggies while the noodles are cooking, drizzle with some make-ahead sauce inspired by the Medical Medium, and your meal is ready!
Ingredients for 3 portions
∙1 pack Pumpkin Ginger Rice Noodles
∙1/2 cucumber, cut in half lengthwise, seeded and sliced
∙2 stalks celery, cut in half lengthwise, sliced
∙1/2 fennel bulb, sliced
∙fresh herbs, such as basil, parsley, cilantro (coriander), oregano, mint, spring onion
Optional: salad mix and/or sprouts
Dressing (can be prepared in advance and stored in the fridge)
∙ 1 tbsp lime juice
∙ 1 tbsp maple syrup or raw honey
∙ 1 tbsp sesame oil
∙ 1 crushed garlic clove
∙ ½ fresh red chili (chilli)
∙ ½ tsp sesame seeds
∙ salt
How to prepare it?
▻ Bring water to a boil and cook the noodles for 4-5 minutes or until they soften a bit, stirring regularly to avoid sticking. Drain and rinse under cold water.
▻ In the meantime, cut the vegetables and the herbs, then mix them together to form a green mix.
▻ Add the green mix to the cooled noodles, pour the dressing over the dish, and mix well. Enjoy!
✤ Mushroom Noodles ✤
Portobello, Shiitake, Crimini, White Button, Chaga, Pleurotus, Wood Ear,… the list can go on. Mushrooms are diverse, savory, and easy to cook. Thanks to them, this vegetarian noodle recipe is packed with flavor, proteins, and fiber. Use healthier noodles that are less processed so that they retain healthy nutrients, fiber, vitamin B, and minerals such as selenium and magnesium – we love the gluten free brown rice noodles from King Soba.
Ingredients for 3 portions
∙ 1 packet Brown Rice King Soba Noodles
∙ 2 tbsp sesame oil
∙ 5 spring onions
∙ 1 red pepper, sliced
∙ ½ zucchini (courgette), sliced
∙ 1 small carrot, cut in sticks
∙ 3 garlic cloves
∙ 1.5 cm fresh ginger, grated
∙ 1 tsp chili (chilli) flakes
∙ 5-6 bamboo shoots
∙ 300g mixed mushrooms of choice
∙ salt
For serving
∙ White sesame seeds
How to prepare it?
▻ Wash and slice/cut the mushrooms, red pepper, zucchini, spring onions, carrot, and garlic.
▻ Cook the noodles according to the instructions, drain, and set aside.
▻ Heat a pan or wok and add the oil. Saute the white parts of the spring onions together with the grated ginger, garlic, and chili flakes.
▻ Add the mushrooms, bamboo shoots, red pepper, and zucchini with a little salt and cook them until tender.
▻ Add the cooked noodles to the vegetables and mix well, then turn off the heat.
▻ Top with the green parts of the spring onions, serve, and enjoy!
