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Monday, February 20, 2012

Asian Style Vegetables and Rice Noodles

This recipe was made up by my husband Jackson, and son Phillip.  Last Wednesday I was just so tired, Tuesday was a long busy day and Wednesday I just had no energy left.  So when supper time came I made a couple of easy suggestions that were quickly thrown out.  Phillip wanted something "Asian" with a teriyaki feel to it.  Phil did some looking on line and both went into the kitchen and this is what they came up with:



2 celery spears chopped
2 carrots chopped
1 onion diced
1 cup edamame
1 heard broccoli chopped, including the stalks
1 square of tempeh crumbled
1/2 cup vegetable broth

1/4 cup tamari sauce
1/2 tsp sesame oil
1 TBSP honey
1 tsp ground ginger
1 tsp dry mustard
4 garlic cloves crushed


Rice Noodles cooked by package directions

Add celery, carrot, onion to a sauce pan with the vegetable broth, cover, and simmer for just 2-3 minutes.  Add the broccoli, cover, and simmer for about 5 minutes more.  You still want some crunch to the veggies.  Next add edamame, tempeh, tamari sauce, sesame oil, honey, ground ginger, mustard and garlic.  Cover and let that all heat up (only takes a minute or two).

Serve the vegetable mixture over your rice noodles.  Delicious!

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