Rice Noodles with Shallots and Garlic

If you are entertaining the idea of changing to a plant-based diet, but not quite ready to go 100% vegan yet, the book Everyday Vegetarian: 365 Days of Healthy Recipes is a wonderful resource to start out with. And, even if you are already following a vegan diet, this book has simple and nutritious diary-free recipes to inspire you to create a new dish, or a new take on an old dish.

11425486_836310473112835_2526933421710912207_nThankfully, for our environment and for our precious animals, an increasing number of people are turning to vegetarianism or veganism, embracing either lifestyle for all kinds of reasons. Surely, there are many health benefits to eating just a diet rich in fruit and vegetables; increased energy levels, lower risk of developing type 2 diabetes, longer life expectancy, clear skin, stronger hair, lower cancer risks and low cholesterol levels. If you are so inclined, you can read more HERE.

However, it is not always easy creating something delicious and nutritious to eat, when you start out on this journey. I understand, growing up in Australia, I traditionally ate “1 meat and 3 vegetable” meals most nights for dinner, and because of this it was really hard when I first converted to vegetarianism 18 years ago. For the most part, I ate a lot of processed carbohydrates because I did not know any better. However, fast forward to 2015, a few years into my new vegan way of life and I am in a way healthier place. Why?

I have my overflowing bookshelves of cookbooks to thank for a lot of it. They have been an eye-opening and educational resource. Take for example one of my favorite breakfast dishes – sautéed kale. Before, I always made it with olive oil and garlic, however now, after spending some time reading Everyday Vegetarian, I have added a fennel seed and ginger variety to my family’s menu, and it is delicious.

Everyday Vegetarian provides you with an entire year’s worth of tasty and healthy recipes. Divided by season, the recipes and suggestions within each chapter are focused on using fresh seasonal produce, that said, this book is a perfect foodie-accessory to accompany you to the Farmer’s Market next time. From kale to asparagus to this simple rice noodle dish, you can make the most of nature’s prime ingredients all year round.

Rice Noodles with Shallots and Garlic

Rice Noodles with Shallots and Garlic

What You Need (Serves 4)

  • ½ pound dried fine rice noodles
  • 4 shallots
  • 4 cloves garlic
  • ½ teaspoon sugar
  • 1 tablespoon mirin (Japanese rice wine)
  • 2 tablespoons soy sauce
  • Freshly ground black pepper
  • 2 tablespoons canola oil

What To Do

  • Soak the noodles in cold water for 20 minutes, then transfer to a colander to drain
  • Peel and slice the shallots and the garlic
  • Mix the sugar, mirin and soy sauce together in a small bowl with a tablespoon of water
  • Warm the oil in a wok and sauté the shallots and garlic for a minutes, stirring constantly
  • Add the soy sauce mixture and the noodles, and stir-fry for about three minutes, until the dish is heated through
  • Season with freshly ground black pepper

Rice noodles are popular in the cuisine of Eastern and South-Eastern Asia and are generally only lightly cooked to retain a slightly chewy texture. Remember to check food labels if you want a vegan variety, as some noodles contain egg and thus are not suitable.

Mirin has a distinctive sweet-sour flavor and is easy to find in supermarkets and speciality food stores. If you cannot find Mirin, you can achieve good results with a splash of sweet sherry, or apple cider vinegar that has been sweetened with a little sugar.

Thanks for stopping by Willy B Mum, we hope you enjoy this recipe.

Everyday VegetarianExcerpted from Jane Hughes book – Everyday Vegetarian; 365 Days of Healthy Recipes, by St. Martin’s Griffin. Jane has been a vegetarian for 25 years. She is the editor of Vegan Life magazine and author of The Vegetarian Travel Guide.  She has been a member of the Vegetarian Society since the 1980s and is currently Secretary of The Guild of Food Writers

 

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