So…. Memorial Day weekend is already upon us. {not ready-not ready-not ready}
Nantucketers have a love/hate relationship with this weekend. It’s the first real shock of the summer for people who call this island home year-round. Our shores fill to the brim with an influx of thousands of visitors on holiday and many others (aka drunken sailors) here for the figawi sailing race. And I, of course, thought we had one more week to go…yeah, that’s me, “what-day-is-it-Kait”
So, of late, we’ve been trying to soak up the beaches while they are still quiet and have been taking in the flowering cherry, apple and pear trees at our favorite parks as much as possible before they drop their petals. I wish I could slow the days down. If I could live in a blossoming cherry tree forever I would. I guess I’ve been floating in some kind of May flower daydream these last couple of weeks. Time for a wake up call.
Spicy Vegan Noodle Bowls
Yield 4-6 bowls
Summer is go-time around these parts. FULL SPEED. Pedal to metal. GO-TIME. Such is the life of those who live in a seasonal destination spot. Am I ready? Never. But I will do my darndest {who says that?} to slow it down.
Oh, and, there’s also vegan noodles bowls here for you! We eat these a lot during busy times because they are relatively easy and quick to prepare. And because they are addictively tasty with a sweet and spicy sauce, made with whole spices and loads of fresh veggies.
Ingredients
Sauce
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon caraway seeds
- ½ teaspoon mustard seeds
- 3 tablespoons toasted sesame oil
- 4 tablespoons aminos (such as Bragg’s)
- 4 tablespoons maple syrup
- 2 tablespoons brown rice wine vinegar
- juice from 1 lime
- 1 teaspoon of minced fresh ginger
- 2 large cloves of garlic minced
- hot chili powder to taste (about 1/8 teaspoon for medium heat)
- handful of fresh cilantro leaves roughly chopped
Noodles
- 1 lb soba or rice noodles (I used pad Thai style brown rice noodles here)
- 3 medium-large carrots
- 4 celery stalks
- 1 bunch Swiss chard (or other greens such as bok choy)
- 1 medium sweet onion
- 1 cup fresh sweet peas (or sugar snap/snow peas)
- 3-4 tablespoons olive oil
Garnish: any or all of the following
- Fresh cilantro leaves
- Sesame seeds
- Chopped scallions
- Lime wedges
Instructions
- Heat 3 quarts of cold water in a large saucepan on high heat.
- Meanwhile, heat a large skillet or wok on medium heat. Toast spices in the dry skillet for 2 minutes shaking the pan often to avoid burning. Transfer toasted seeds to a mortar and pestle or a spice grinder and grind them down to release their essences. Set spices aside.
- Heat skillet again on medium heat.
- Julienne carrots and celery. Slice onion into thin rings or semi-circles. Toss carrots, celery and onion in olive oil and add to hot skillet. Raise heat to medium-high and cook for 3-4 minutes until veggies start to brown, stirring occasionally. During that time Stack Swiss chard, roll it up and chop it into thin ribbons. Add Swiss chard and peas to skillet, cover and cook on medium-low heat for 5 minutes. Transfer cooked veggies to a bowl.
- While veggies are cooking prepare sauce. Stir all of the sauce ingredients together with a fork in a small bowl.
- Cook noodles according to the package instructions, or just under, so they will be al dente. While noodles are cooking, return skillet to low heat, pour in sauce and let bubble for a couple of minutes.
- Drain noodles and rinse if instructions say to. Add veggies and cooked noodles back to skillet. Turn off heat and toss everything together (Kitchen tongs work great for this). Enjoy!
Notes
Serve immediately and garnish bowls with fresh cilantro leaves or whatever you fancy.
If you don’t have all of these whole spices, use ground if you have them or your favorite spice blend. You can use whatever veggies you have on hand for these. Feel free to add proteins like tofu to these noodle bowls.
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Yummy Kait!! Again ,the pics are beautifully done!
Thank you Mama! xx