Straight from Cilantro and Citronella | Serves: 2 | Time: 15 min
150 grams (5.3 oz) medium or wide rice noodles
3 cloves of garlic, minced
2 large or 3 medium shallots, chopped
Half a red pepper, sliced
Half a green pepper, sliced
1 small head of #broccoli florets
1 medium #carrot, peeled and sliced into circles
15 cherry #tomatoes, halved
1 ½ tablespoons light soy sauce (I did coconut aminos)
1 tablespoon mushroom-flavoured dark soy sauce (I did coconut aminos)
2 teaspoons sugar
1 – 3 tablespoons sriracha or other #Asian chili paste (adjust to taste)
A small handful of holy basil, Thai basil or Italian, torn into smaller pieces
A small handful of cilantro leaves
Lime wedges, to serve
Soak the noodles in warm water until al dente. Drain and run under cold water. Drain again and set aside.
Heat a wok or large frying pan over medium-high heat. Add a couple tablespoons of water (or oil) and the garlic and shallots. Saute, stirring occasionally, until they are soft and transparent.
Add the red and green pepper, carrot and broccoli along with another splash of water if necessary and saute until the vegetables are crisp-tender.
Meanwhile combine the soy sauces, sugar and sriracha in a small bowl.
Add the cherry tomatoes and noodles to the wok and pour over the sauce. Saute, tossing, for a minute or two until the noodles are heated through. Remove from the heat and stir through about half the basil. Divide into two bowls and top with the remaining basil and cilantro and garnish with lime slices.
What I ate and drank today
96 oz of water
2 decaf cortados from Cafe Kindred
Croissant with egg, tomato and goat cheese from Cafe Kindred
Vegan drunken noodles
~2 miles of walking