Tuesday, 21 June 2016

Gluten Free Noodles with Vegetable Stew

Noodles are the one thing that I'm not prepared to give up which isn't ideal because unfortunately, they are one of my biggest IBS triggers. Suddenly, an air of melancholy has surrounded me.. J O K E, just thought I'd shake things up and add a little drama for a change. Gahhh, thank goodness for Gluten free noodles, they are literally god sent and tonight I've whipped up a quick Gluten Free Noodle dish that's sure to get those tongues wagging. This has to be the first gluten free meal that has really satisfied my taste buds and my belly. It's a bonus that this is super easy to make, not as quick as a whipping up a stir fry but definitely worth the time; literally made my day.
What you need:

Prep time: 15 minutes                                        Cooking time: 50 minutes 
  • Gluten free noodles
  • beef broth
  • oyster sauce
  • chopped leak
  • mushrooms
  • baby potatoes, peeled and chopped
  • roughly chopped spring onions
  • courgette, cut into smaller pieces
  • sliced carrots
  • salt and black pepper to taste
  1. Boil some hot water in a medium sized pot then add the noodles to the water.
  2. Stir and loosen the noodles with a fork so they don't stick together.
  3. Cook for 3 to 4 minutes then drain. Place noodles in cold water then drain again and set aside.
  4. Heat up some olive oil in a wok pan then add spring onions, mushrooms and chopped leak. Fry for 2 mins. Pour in 1 cup of beef broth then throw in the carrots and courgette. On low heat, let the mixture simmer so that the carrots and potatoes are cooked until tender.
  5. Add salt and pepper for taste and any other spices you'd like.
  6. Cover the noodles completely in oyster sauce (or any sauce you like).
  7. Serve.  
Bon Appetit!
Nokhuthula xo 
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