Whenever I talk about my celiac disease diagnosis, I always say that I had a gluten-free farewell party just before starting the gluten-free diet. I clarify that I was not aware of what four more days eating gluten could mean when I already knew I was celiac, but I also think that saying goodbye helped me a lot to accept my new life, and since everything is done, welcome.
Oriental noodles recipe
At that gluten-free party, I ate my grandmother’s pizza for the last time, which until then had always been my favorite dish. But I left many things in the inkwell that I loved about the world with gluten and in which I did not fall. One of those dishes is the oriental noodles recipe that we can find in any Chinese restaurant, but how difficult they are to find gluten-free. The craving for those noodles has been coming and going for the last eight and a half years and finally, the other day, I got down to work and made them.
It has been especially difficult for a long time to find certain products necessary to make oriental recipes. Still, now it is very easy to find more and more things in almost any supermarket!
Ingredients for oriental noodles recipe:
- 200 g of gluten-free noodles Gallo Pastas
- 1 large onion
- 1/3 red, green and yellow bell peppers
- 2 medium carrots
- A piece of beef, chicken, pork or your favorite gluten-free vegetable substitute (tempeh, Heura …)
- 120 g gluten-free soy sauce or tamari sauce
- 60 g gluten-free rice vinegar (or apple vinegar, if you can’t find rice vinegar)
- 3 tablespoons of brown sugar
- 2 teaspoons cornstarch
- 2 cloves of garlic
- Fresh parsley
- Extra virgin olive oil
- Oriental noodles with gluten-free teriyaki sauce
Preparation of oriental noodles recipe:
- Mix the soy or tamari sauce, vinegar, sugar, cornstarch and minced garlic and reserve.
- Bring water to a boil in a large pot.
- Cut the onion, carrots, peppers and meat or vegetable protein into strips.
- In a large frying pan, sauté the meat with a little oil over high heat until it is well browned and remove.
- Sauté the onion over medium heat and, when it is soft, add the rest of the vegetables and sauté for a few minutes.
- When the vegetables have started to soften, pour a saucepan of the boiling water from the pot into the pan and cover and cook over medium heat.
- Meanwhile, make the pasta as I taught you here but without salt (the soy sauce already has enough) for 8 minutes.
- When the pan’s water has evaporated, add the meat or vegetable protein, the sauce that we had reserved and cook over medium heat until the sauce has thickened.
- Drain the pasta, serve and top with the vegetables with the sauce.
- Garnish with a little fresh parsley and sesame seeds and taste.
You can mix the noodles with the sauce before serving them on the plate, as you like. Test the sauce’s salt before serving and, if necessary, dilute it with a little water. If you want to prepare many servings (because you have guests, for example!), You can roast the vegetables in the oven, which will be much more comfortable and you can have them prepared beforehand. Of course, you can add other vegetables, such as broccoli or zucchini, whatever you like the most!