it’s that day of the week again. #meatlessmonday. where more people are going meatless for 24 hours and I’m doing a happy dance. side note – it’s also the day bachelor/ette airs – who’s still watching that show?!? I am, I am!
so I’m wondering, who decided Monday has to suck?? this recipe is soooo delicious, healthy, and very simple to make. I couldn’t wait to share in hopes it becomes a part of your meatless monday rotation and lightens the monday mood. eat it with chopsticks and savor the flavor.
lately I’ve been trying to challenge myself in the kitchen. I am starting a plant based cooking certification August 4th and I look forward to learning new skills. but as this blog has evolved, there is no denying my culinary skills continue to advance as well.
this weekend I developed 3 recipes… without a recipe.
now, do I copy other recipes? no no no no. I make my vegan swaps, change the way it was cooked (steam versus roast veggies for example) and change up ingredients and measurements based on my preferences. but for this recipe I didn’t do any research or pinterest browsing for inspiration. it was impromptu. I knew I had a box of rice noodles in the pantry and I always have tahini on hand. I buy shredded carrots weekly and scallions as well. the only thing I picked up were the snap peas – which add that great crunchy texture.
it’s a recipe that only requires one pot of boiling water, some chopping skills, and a whisk. and I’m proud I came up with it all. by. my. self. even if it was simple.
i love to buy rice noodles because of my passion for pad thai. unfortunately I have been unable to perfect any pad thai recipes… yet. it’s harder than it looks! then again, there was a pad thai take out joint across the street from my college apartment and nothing rivals it. I can’t help but compare it to those delicious dinners I would pick up after a long day of wandering around ASU’s campus in the blazing heat. but, I digress…
although this isn’t from said take out spot…and actually isn’t a pad thai at all.. this recipe is legit.
this recipe is also…
light and fresh.
has a slight crunch.
refined sugar free.
soy sauce free. (not soy free due to edamame.)
woah. did I cover enough bases? let’s get cooking before I start adding adjectives like “hot” or “contains vegetables”. overkill, Kate.
please note that I used liquid aminos in this recipe. you can find them from bragg here. I prefer this soy free and low sodium option. however, tamari or low sodium soy sauce would work just fine!
I also purchased frozen edamame and prepared according to package. I recommend an organic shelled version to save time!
lastly, I chose carrot and snap peas when preparing. other additions or substitutions include steamed broccoli, watermelon radish, or red/yellow bell pepper.
let’s start making it!
- 1 8 oz. package of rice noodles
- 1-2 cups of frozen edamame- cooked
- 1 cup shredded carrot- raw
- 3/4 cup of snap peas, raw and cut in half lengthwise
- 2 scallions chopped
- 3 tbsp. sesame oil
- 2 tbsp. apple cider vinegar (or rice vinegar)
- 2 tbsp. coconut sugar
- 2 tbsp. liquid aminos
- 1/4 tsp. ground ginger
- 2 tsp. tahini
- pinch of chili flakes
- additional scallions, red pepper flakes, sesame seeds.
- 1. first cook rice noodles according to package directions and drain.
- 2. cook edamame according to package directions.
- 2. while noodles are cooking, mix all ingredients in a small bowl
- **this recipe can be stored in the fridge for 3-5 days after making. It's fantastic left over, but the becomes more dry when chilled. If having leftovers, make some extra sauce to drizzle over when serving.
there you have it, a mini recipe ready in less than thirty minutes. so you can whip it up and still make it to the couch by the time bachelorette starts….
have a wonderful monday, and a great week!