Tag Archives: Rice Noodles

Pan Asian Rice Noodles with Veggies & Creamy Coconut Milk Sauce + Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade-Free, & Vegan Option)

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This allergy-friendly recipe of Pan Asian rice noodles is loaded with veggies that are made delicious with the addition of creamy coconut milk sauce. Sautéed wild-caught cod is an easy addition for the non-vegans to devour. It makes a dish lovely enough for company, but is also healthy enough to serve to family alone. Just be sure to save some of the ingredients for fresh spring rolls for the next day’s lunch (see my recipe here). It’s also gluten-free, egg-free, soy-free, corn-free, peanut-free, and nightshade-free for everyone to enjoy without worry!


Sauce Ingredients:

  • 14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
  • â…“ cup granulated sugar (cane, white, coconut, etc.)
  • 4 tablespoons ume plum vinegar (or rice wine vinegar)
  • 1½ tablespoons lemon juice (or lime)
  • ½ inch knob of fresh grated ginger (or chopped pickled ginger)
  • 2 teaspoons sea salt (adjust for taste or sodium needs)

Other Ingredients:

  • 8 ounce can bamboo shoots
  • 5 ounce can sliced water chestnuts
  • 28 ounces coleslaw mix (or shredded cabbage)
  • 1½ cups snow peas
  • 1½ cups diced cucumber
  • 1 cup matchstick cut carrots
  • 1 cup diced leeks (or onion)
  • 16 ounce box rice stick noodles (or other variety)
  • Optional: 4 pieces wild-caught cod fillets (or other white fish) + grapeseed oil for sautéing + sliced almond garnish

Instructions:

Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)

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Cook the rice stick noodles according to the package instructions… being careful not to overcook them into mush. (These are also known as banh pho, and are gluten-free as well as vegan because they’re made with only rice flour and water.)

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Dear vegans: skip this part… Sear the cod fillets on both sides, and then lower the heat and sauté 4-5 minutes in grapeseed oil… until the flesh is opaque and flakes easily. (Grapeseed oil is great for any stovetop cooking because it has a neutral flavor and a high smoke point that will not become carcinogenic with high temps like many other oils.) Sprinkle with sliced almonds and sesame seeds if desired.

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Make the sauce by dissolving the sugar in the vinegar and lemon juice over low heat. Add in the coconut milk (all portions of liquid and solid from the can) and mix well. Next add the salt and grated ginger, and mix well. Then add all of the veggies, stirring well.

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When the rice noodles have finished cooking, drain them into a colander, and then place them back into the same warm pot. Next pour in the sauce veggie mix, and stir well.

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Serve it right from the stove, or transfer it to a pretty dish layering the fish atop the pasta. Here it’s served family style as a centerpiece in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners). Enjoy!

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Faithfully Yours,

Leigh

P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!

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Healthy Herb Garden Fresh Parsley Pesto Pine Nut Pasta Recipe (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Partake of a sinless garden of earthly delights with this recipe for parsley pesto pine nut pasta. These herb garden fresh noodles are guilt-free because they are gluten-free, dairy-free, soy-free, and vegan. This dish is so deliciously delectable that Eve herself wouldn’t know it was healthy!

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Ingredients:

  • 4 cups fresh Italian flat leaf parsley (or try basil, or even cilantro)
  • ¾ cup pine nuts (+ more for garnish)
  • ¾ cup extra virgin olive oil (adjust for taste)
  • 1 teaspoon minced garlic (adjust for taste)
  • â…“ cup vegan parmesan (or regular variety) + extra to serve with
  • ½ teaspoon sea salt (adjust for taste)
  • ¼ teaspoon ground black peppercorns (adjust for taste)
  • 16 ounce package gluten-free brown rice spaghetti style pasta (or any variety)

Instructions:

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Gather all of the ingredients, and wash the fresh herbs. Boil the pasta according to its package instructions.

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Mince the parsley in a food processor adding olive oil, pine nuts, parmesan. Add the seasonings then taste it. (Adjust the mixture as desired, but keep in mind that the flavor should be really strong at this point because it will be diluted by two cups of pasta.)

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Drain the pasta and add the pesto to it. (I do this in the same warm pot I cooked the pasta in.) Cover the pot to keep the pasta warm until serving, and then transfer it to a pretty serving dish. Garnish with additional pine nuts and flower-cut radishes if you like.

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I’ve even made this recipe without adding any parmesan at all, and everyone still thought it was wonderful. (This is a great way to indulge in a weeknight meal while cutting a few extra calories.)

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Serve the pasta along with a side salad of mesclun greens topped with sliced radishes and pine nuts. Offer parmesan, sea salt, pepper, olive oil and vinegar for each guest to season their own greens with.

082Leigh We served Italian pomegranate soda in lieu of wine for this luncheon.

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See how to easily craft your own herb garden napkins rings from printed fabric, get your own free basil seed card printables (invitations, place-cards, food tents, menus, herb markers) and learn how to effortlessly customize a table setting with Washi tape here!

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Be sure to check out more of the Fresh Herb Garden Luncheon Tablescape here.

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Race you to the herb garden!

Faithfully Yours,

Leigh