This Thai noodles recipe is quick and easy, just the type of recipes we love to make. These “ramen” noodles are packed with flavor and are much healthier than, but just as quick as, the classic ones. You can easily adjust this recipe to fit your individual tastes or to fit whatever is at your local market any given day. I’ve used shiitake mushrooms and onion here but feel free to add greens, broccoli, carrots, scallions, or anything else. These Thai noodles are ready in under 15 minutes, a short wait to satisfy your cravings. How can you go wrong with that?
For Cleanse and Refresh
Serves 2
Thai Noodles Ingredients:
1 package King Soba Noodles
1 cup sliced shiitakes (or any mushroom)
1 medium red onion, peeled
1″ knob of ginger, peeled and pressed (or finely minced)
a heaping tablespoon of coconut oil
Sauce
3 tablespoons almond butter
1 tablespoon wheat free tamari
6 tablespoons coconut milk
a dash or two of coconut nectar
Directions:
In a small bowl mix together the almond butter, tamari, coconut milk and sweetener to taste (you may not need any, it’s up to you). Mix until well combined and set aside.
Slice the onion and measure out shiitakes (slice, if not sliced).
Add the onion to a spoonful of coconut oil in a large pan (cast-iron is great). When the oil is hot, add the onion and cook until they’re soft and translucent.
Grate the ginger.
Add the shiitakes and ginger and continue to cook.
Cook noodles as per instructions. The following is on the King Soba package:
Bring a medium pot of water to a boil. Add noodles and submerge them, bring back to a boil and then reduce the heat to medium. Cook for 4-5 minutes. Drain noodles and set aside.
Add the noodles to the onions and shiitake mixture and then add the sauce. Mix gently together until well combined.
Serve warm or these are also delicious in the summer months as cold noodles.
Recipe/Photography//Jenny Nelson
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