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!
- 14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
- ⅓ 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)
- 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
Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)
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.)
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.
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.
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.
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!
P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!