I intended, last Sunday, to come home and make a heaping hot plate of Thai food. However when this dish was all said and done, it tasted like my favorite Vietnamese noodle bowl. Y'all. Mmmmmm Mmmmmm!
All the freshest crisp ingredients on top, with the hot steamy cooked veggies and soft noodles underneath. Oh for the love! It was downright AMAZING. When my husband told me it was hands down, the best Asian recipe I'd ever attempted, I reached for the camera to snap some pics to share with all of you loves.
Drew is pretty picky. He likes fresh, exciting, new, different, healthy, recipes. Take that. All y'all at home trying to be good spouse-cooks. That's his wish list for my dinner selections. My spouse wants me to incorporate all of those adjectives into meals. Oh Lawd. I'm just getting started with this whole 'cooking thing'. He was our primary family cook for 7 years. Boy was I bamboozled. And now I gotta try and do all that.
Y'all don't understand. I may type like some epic foodie psycho. But no. Just, no. I'm the chick that has eaten stove-top Oatmeal every morning for 4 years strait. I pack the same salad for lunch every day. And I could eat cereal every night for dinner. Okay okay okay. So yes. Yes. I have an unhealthy love of cheese. And yes, I enjoy chocolate and some good deep dish macaroni. I love me some weird sushi. I can kill some lebanese Baba ghanoush. My parents taught me to enjoy everything from all cultures and I really can eat just about anything. On the other side of the spectrum is this random habbit-forming desire to just eat the same stuff day in and day out. Probably complete laziness.
But let's be honest, you'd want me in your bunker when the zombie apocalypse strikes. Because I'd be the kid in the back eating the bland stuff. Drew laughs and tells me my taste buds all died. I can just eat basically bland rando stuff.
Wow. Back to the recipe. This dish is anything but basic. So grab your prettiest set of soup bowls. And start cooking this wonderful dish!
Vietnamese Noodle Bowl
Ingredients:
1/2 head finely chopped cabbage
2 cups chopped mushrooms
2-3 large carrots sliced thin
4-5 scallions chopped
1/2 box of angel hair pasta, cooked al dente
1 egg
1 cup fresh cilantro-chopped
1 lime cut into wedges
2 avocados- cut into chunks
Sauce:
3-4 tablespoons grape seed oil
1 cup Bragg's amino acids (or soy sauce)
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon red curry paste
3 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon red pepper flakes
Wisk all sauce ingredients in a small bowl and set aside.
In your WOK or large skillet, cook all veggies on medium-high heat for 3-5 minutes or until lightly tender. Push veggies to the sides of the Wok and wisk egg in the middle of the hot wok at the same heat. Once egg appears to be cooked and scrambled, use your wooden spoon to mix the entire contents of the wok. Turn the heat off after a few stirs and immediately dump in the cooked noodles and all of the sauce from the bowl you set aside. Stir a few more times until all of the Wok ingredients are incorporated. Divide out your bowls of noodle mix. On each person's portion, squeeze a large lime wedge, place a scoop of fresh avocado, and a tablespoon or more of cilantro.
Eat and enjoy this amazing fresh, yet tasty filling noodle bowl!
Love Y'all!
Ashley
Serves 4
