I was craving something creamy and spicy (though you can also make it mild) so I came up with this Nutty Szechuan dish and it was even better than I expected it to be. Today my honey has the flu (yes, he is working anyway—is that a pro or con to working from home?...) and I thought a spicy lunch may do him some good, so I made it again. I really can't get enough of this recipe—Perhaps because I make it on the spicy side, and I love spicy food. Although, I'm going to have to start using grain-free 100 percent buckwheat noodles if I continue to have it so ofter, else I may gain 10 pounds ;-)
Nutty gluten-free Szechuan Noodles:
Pre-heat a large pan then add about 4 tbsp coconut oil plus:
2 sliced peppers, I used one green and one red pepper
1 sliced onion
1 bunch of fresh broccoli, cut into florets
Saute about 15 minutes (which is about the amount of time it will take the noodle water to come to a boil).
Put large pot of water on high heat for one package of rice noodles. I use Tinkyada.
Next make the sauce:
Nutty Szechuan Sauce:
1 cup broth
1 tbsp San-J gluten-free Szechuan sauce for mild, 2 tbsp for medium, 2.5 tbsp for hot
2 tbsp brown rice vinegar
2 tbsp almond butter or Sunbutter (I use one of each)
2 tbsp honey
1/4 tsp ground ginger
1 tbsp GF tamari sauce
By now the noodle water is probably boiling. Add one package of rice noodles, and stir well for the first minute to prevent clumping.
Pour the sauce over the veggies and bring to a good simmer.
Simmer and reduce the sauce for about 15 minutes (which is not coincidentally the amount of time it will take to cook the rice noodles =)).
Strain the noodles, and add them back to the empty pot in which they cooked.
Pour sauce and veggie mixture over noodles. Combine.
Top with slightly toasted sesame seeds.
Also, don't forget, next week we kick off 30 Days to a Food Revolution. Click on over for more about it =)