Source: Vegetarian Gastronomy | Serves: 2 | Time: 30 min
Reduced the amount of noodles
Replaced vegetable oil with sesame oil
Replaced fresh basil with dried Thai basil (reduced amount, too)
Made the sauce a peanut sauce instead of Hoisin based, replaced the soy sauce with aminos, and replaced the corn starch with tapioca starch
4 oz rice noodles
8 oz white button #mushrooms, washed, de-stemmed and chopped
1 medium head of #broccoli, washed and cut into florets
1/2 white onion, diced in large pieces
2 cloves garlic, minced
2 tbsp sesame oil
4 tbsp peanut butter
1/2 cup coconut aminos
1/4 cup water
2 tsp sriracha
2 tsp tapioca starch
1 tbsp Thai basil (more for garnish)
Prepare the sauce ahead of time by blending all the ingredients together and set aside
Bring a large pot of water to boil. Add some vegetable oil and salt. Add the rice noodles and cook according to package, stirring frequently. Once the noodles are cooked, drain, wash with cold water, and toss with some vegetable oil to keep them from sticking together. Set aside.
While the water is coming to a boil and the noodles are cooking: in a large non-stick skillet or wok, heat oil on medium heat. Add the garlic and saute for about 10-15 seconds. Add the onions, mushrooms, and broccoli and toss to combine. Saute until all the vegetables are cooked and tender, yet still remain crispy.
Once the vegetables are tender and crispy, turn the heat down to medium-low. Add rice noodles and combine.
Slowly add the sauce and toss with the vegetables and noodles. Mix frequently until the sauce starts to thicken and coat the vegetables and noodles.
Serve with additional Thai basil.
Food & Drink
7 glasses of water (planning 2 more before bed)
2 cups of coffee
1 glass tomato juice
Toast with avocado
1 mini lite baby bell
8 wheat thins with cheese
15 min strength training (arms and core)
A pathetic and low step count not worth mentioning