Ingredients
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200gr rice or bean noodles
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3-4 tbsp odourless coconut oil
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1/2 onion, chopped
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1/2 leek in thin slices
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1/6 tsp garlic powder
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1 cup shredded cabbage
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1/2 shredded carrots
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3-4 tbsp peasfresh or frozen
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3-4 tbsp corn kernelscanned or frozen
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3 tbsp sugar free soy sauce
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1 tsp sea salt
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2 tbsp rice vinegaror apple cider vinegar
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2 tbsp agave syrupor honey
I love Asian food in general. Noodles though, are my favorite kind! My kids also love pasta (like all children I suppose), so we cook pasta at least once a week at home. I want to avoid classic noodles made from wheat, as I try to follow a reduced gluten or gluten free diet when possible, I prefer to use noodles made from rice or beans. Their texture is much better, and they feel like threads! Well, that doesn’t sound too appealing, but it feels great, hahaha!
All store bought sweet and sour sauces contain sugar (like every ready made sauce in the world unfortunately) so I had to find a way to make sweet and sour noodles without sugar. Here I present you my homemade delicacy!!!
Ingredients
| 200gr rice or bean noodles | |
| 3-4 tbsp odourless coconut oil | |
| 1/2 onion, chopped | |
| 1/2 leek in thin slices | |
| 1/6 tsp garlic powder | |
| 1 cup shredded cabbage | |
| 1/2 shredded carrots | |
| 3-4 tbsp peas | |
| 3-4 tbsp corn kernels | |
| 3 tbsp sugar free soy sauce | |
| 1 tsp sea salt | |
| 2 tbsp rice vinegar | |
| 2 tbsp agave syrup |
Steps
|
1
Done
|
Start by simmering the vegetables in the coconut oil for about 2-3 minutes. |
|
2
Done
|
Add the noodles, which you brake in smaller pieces with your hands, some water and the salt and let them all boil for another 3-4 mins, until the noodles become softer and you can mix them with the veggies. |
|
3
Done
|
Add the soy sauce, the vinegar and the agave syrup. Mix well and let them all boil for another 7-10 mins, mixing 2-3 times during that time. Try and adjust the sauce to you liking by adding more soy sauce, vinegar or agave syrup. |
