I created this delicious meal last week while jamming to some didgeridoo music and cooking away. A little of this a dash of this, a little dash of that, a quick honk on the didgeridoo and before I knew it dinner! I tasted the meal and literally jumped up and down, the flavor was just right! Divinely inspired some may say.
Just follow your heart in the kitchen and in life. That is the best advice I received when I was first starting out and I still follow it. When I'm cooking sometimes I'll feel compelled to add an ingredient I may otherwise think is completely bizarre but I follow my heart and just trust that it will either be okay or at the very worst I'll have to readjust the seasoning. 9 times out of 10 it turns out better than I'd ever hoped. This is one of those meals! My husband and I practically licked our bowls clean, I hope you will too!
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 3 servings
- 1 package fresh rice noodles (I picked up a pckg at Trader Joe's, and used 1 of the 2)
- 2 tbsp grape-seed oil
- 1/4 red onion - sliced into big chunks
- 3-4 cloves garlic - chopped
- 1 tbsp minced ginger
- 1 cup broccoli - torn in big chunks (slice stem into 1/4" pieces)
- 4-5 Brussels Spouts - quartered
- 4 tbsp Trader Joe's Soyaki Sauce (or a GF sauce)
- 1 small lemon - squeezed
- To taste: black pepper and red pepper flakes
- 2 tbsp Sesame Seeds
- 3-4 small tomatoes - quartered / chunky
- 1 cup fresh mung beans
- Cook noodles according to package and set aside.
- In a wok, heat the oil over medium-low heat. Once hot, add the onion and stir. Allow to cook for a minute or two until fragrant.
- Add the garlic, ginger and broccoli and cook for couple minutes stirring periodically.
- Add the Brussels sprouts, sauce, seeds, lemon juice and seasoning. Mix well. Add the noodles. Allow to cook until the Brussels Sprouts are tender, about 4-5 minutes.
- Add the tomatoes, mung beans top, mix well and serve hot!