• Nicole Shelly

When you need some carbs🍜

Updated: Nov 4, 2018

I made this recipe up all by myself just because it was what I was hungry for. I find that if you wait to see exactly what you are hungry for instead of planning ahead, that it helps make you feel more satisfied and not over eat. Some days I don’t eat any carbs and sometimes I eat a lot so i guess it balances out. I usually only eat them at lunch time though.

It would be great with zucchini noodles if you have them, but our zucchini is finished. This meal is kind of based on a rice vermicelli dish available at Vietnamese restaurants, but it has different flavors.

You can adapt this recipe to be used as a filling for lettuce wraps for a gluten free meal.

Spring roll/ lettuce wrap filling:

1/2 lb ground pork, mixed with a little soy sauce, sesame oil and salt and pepper

1/2 head of cabbage, sliced thin

a few carrots, grated

1 small clove garlic minced

1 bunch scallions, chopped

shiitake mushrooms or rehydrated dried wood ear if you have any (optional)

oil for frying

I stir fried everything all together, starting with the pork and cooked the spring rolls right in the wok too.

These wrappers are from the Asian grocery store and are better than the ones available at regular grocery stores.

I used sun noodles, but you can use any stir fry noodles or even thin spaghetti. Cooked according to package directions, cool with cold water and toss with a little sesame oil.

Toss with some fresh seasonal julienned vegetables like carrots, radish and bok choy.

Soy mustard dressing

1/4 cup grainy mustard

1/4 cup soy sauce

1/4 cup rice wine vinegar

2 T. honey

1 T. sesame oil

1/2 t. wasabi paste

3/4 thai chile minced very finely

salt to taste

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