rice noodle bowl with veggies

it's been a long time since i made dinner for just one, however, i do remember these next few posted recipes coming in handy on more than one occasion back in the day {which was a wednesday, by the way}. add 1/2 c cooked chicken or beef or pork to this one for variation. it can also easily be doubled, tripled, etc to accommodate a hungry family. happy tasting!

courtesy of: unknown
serves 1
20 min

- 1 1/2 oz dried rice noodles (1/4 c), broken into 1" pieces
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp chile sauce, or to taste
- 2 tsp canola oil
- 1/4 c finely chopped onion
- 1 clove garlic, minced
- 1/2 c thinly sliced red bell pepper
- 1/2 c broccoli florets
- 1 tbsp chopped roasted peanuts, optional

1. bring 2 cups of water to a boil in a med saucepan. add broken noodles. remove fro heat and let stand 5- 7 min or until noodles are rehydrated. drain and discard water.

2. meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in a small bowl. set aside.

3. heat oil in a skillet over med-hi heat. add onion and garlic, and stir fry 1 min. add bell pepper and broccoli, and cook 1 min more. add soy sauce mix, bring to a boil, and cook 1 min more or until bell pepper and broccoli are tender. stir in noodles. serve sprinkled with roasted peanuts, if using.

hoisin noodle bowls, roasted mushroom teriyaki, and cucumber sesame salad

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1 lb linguine
- juice of 4 limes
- 3 tbsp rice wine vinegar
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp sesame seeds
- 1 lb fresh mushrooms (mix it up - try shiitake, cremini, oyster, button, etc)
- 1/4 c teriyaki sauce
- 1 bunch scallions cut into 2" pieces
- 4 tbsp veggie oil
- 1 tbsp grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 c snow pea pods, thinly sliced
- 3 garlic cloves, grated or finely chopped
- 2" fresh gingerroot, peeled and grated
- 10oz frozen shelled edamame
- 1/4 c hoison sauce
- 1-2 tbsp chili sauce
- 1/4 c cilantro leaves
- handful of fresh mint leaves

1. bring a pot of water to a boil for the pasta. salt the water, add the pasta, and cook to al dente. *you will need to reserve 1/2 cup of the starchy pasta water - do so before draining.

2. preheat oven to 450.

3. combine the juice of 2 limes with the rice wine vinegar, honey, and sesame oil in a large bowl. add cucumber and one quarter of the red onion, season with salt, and toss to combine. sprinkle with sesame seeds and set aside.

4. coarsely chop the mushrooms and place in another bowl. drizzle with teriyaki sauce and combine with scallions, 2 tbsp of veggie oil, and grill seasoning. toss to combine. spread the mushrooms on a nonstick baking sheet and bake for 20 min, turning once. scrape into a bowl.

5. heat the remaining 2 tbsp of veggie oil in a large skillet over high heat. when it's very hot, add the bell peppers, remaining red onion, pea pods, garlic, and ginger; stir fry for 2 min. add the edamame and heat through, 2-3 min more. add the hoison sauce, remaining lime juice, chili sauce, and reserved starchy pasta water. add the drained pasta and toss over med-high heat for a minute to coat with the sauce. turn off the head, toss in the cilantro and mint. serve the noodles in bowls with the mushrooms and cucumber salad as side dishes.

image: eating scd

chicken veggie stir fry

courtesy of: missi
serves: 4

- 1lb chicken tenders, cut into bite sized pieces
handful each of the following:
mushrooms
water chestnuts
baby corn
bell pepper strips
bamboo shoots
broccoli florets
shredded cabbage
- 2 c cooked brown rice
- 3 tbsp soy sauce
- 1/2 c vegetable broth
- 3 heaping tsp hoison sauce
- vegetable oil for frying

1. preheat vegetable oil in a wok or large skillet over medium heat. add chicken and cook until almost done, about 5 min.

2. add the vegetables and cook until done, stirring occasionally, about 5 min.

3. add the soy sauce, vegetable broth, and hoison sauce. combine completely and let simmer, stirring occasionally, for 10 min. serve hot over rice.

image: woman's day

*tip: don't have hoison sauce? substitute with french dressing! just combine with soy sauce before adding to your wok.