This is what I ate for dinner tonight. Sigh. Isn't it beautiful? It tasted as good as it looks too. As you know, I don't eat a lot of grains. For one reason, Ashley and I have a hard time digesting them (especially rice), and for another reason, I gain weight just looking at grains ;-) So I keep my grain consumption to a minimum. But I was really in the mood for my nutty szechuan noodles tonight. Hmm... what to do? First I found a bag of 100% buckwheat noodles (buckwheat is a seed, not a grain) hiding in my pantry, and I thought about making those for me and Ashley (hubby does not like buckwheat).
Then, as I peered into my fridge for veggies to throw in, I saw zucchini. Light bulb. I remembered my nifty new julienne slicer that Elana told me about, and I recently ordered. I've been loving it. Now when I'm at the grocery store, I buy zucchini in bulk ;-)
This turned out so good, I may never it it with pasta again. I hope you love it too.
Grain-Free Nutty Szechuan Noodles
For the sauce:
Add to small pot:
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
Bring barely to a simmer, watching so it doesn't boil over.
Reduce heat to low.
For the veggies and "noodles":
Chop and wash about 4 cups of red cabbage.
Saute over low to medium heat for about 15 minutes.
Add one red pepper, chopped.
Saute about 10 minutes longer.
Turn off the heat.
Lightly steam 4 zucchini that have been julienned. I used this tool.
Combine cabbage, red pepper and steamed zucchini.
Top with sauce.
Optional: Usually when I make this I add lightly toasted sesame seeds, but tonight I didn't have them on hand.
Tip: I always double or triple the sauce recipe when I make this, so I can use it throughout the week.