Veggie Confetti Noodles

I LOVE noodles.

I love them cold out of the fridge, enveloped in tomato sauce, drenched in peanut sauce, snuggled in with butter+ cheese, tucked in a cold pasta salad, and even sticky in a sweet Asiany sauce.

Today I wanted noodles in a sweet Asiany sauce, but I wanted to make sure I ate my veggies too! Whether you're into making home made 'takeout' or not, you should really give this guy a try- he's great!!!

Veggie Confetti Noodles

1/2 inch nub of ginger
1/2 box rice noodles (I used the thicker kind meant for pad thai)
1 small onion, sliced
1/2 cup carrots, sliced
1/2 bell pepper, diced
1/2 cup mushrooms, diced
1 cup snap peas, sliced into fourths
1 large clove garlic, minced

1/2 cup Asian bottled sauce

1/2 cup cashews, roasted

2 Tbsp sesame seeds

2 green onions, sliced

2 Tbsp sriracha

1 cup broccoli slaw

1 cup cabbage slaw
oil

cilantro


In a medium sized sauce pot, bring water and fresh ginger to a boil.
Add the noodles, turn off the heat, and soak for about 8 minutes.
In your favorite skillet, add oil, onions, carrots, and bell pepper and cook until slightly tender. 

Add the mushrooms, snap peas, and the whiter end of the green onions. (We will garnish with the green side later.) 

Drain the noodles, but reserve 1/4 cup of the starchy water. 

Add a little oil to a big bowl and toss the hot noodles. Add the cooked veggies. 

Add a little little oil to the skillet once again, and add the cashews. Toss around to start warming them up. Add the Asian sauce, sriarcha, sesame seeds, and starchy water as needed to loosen the sauce. (I used half of the water because the bottled sauce I used was pretty thick. Let the sauce simmer until your desired consistency. Add to the veggies and noodles and toss to coat.

Add a little more oil in the skillet. Sauté the broccoli and cabbage slaws until tender, then add to the noodles and toss.

Top with cilantro and the reserved green onions! YUM. Who needs take out when you can make something this good?!

xoxo Sam

Chia Seed Pudding

Some of the best sweet treats are pudding, ice cream, chocolate sauces, and hot chocolate!

However, not all of us were graced with the ability to digest dairy very well- myself included.

This means I do my best to stay away from the delicious things that have a ton of milk in them! But then, the craving hits me, and I just need something creamy and chocolatey!

I've adapted recipes for us fine people that are not friends with dairy milk, but friends with other kinds of milk!

Chia Seed Pudding

4 cups chocolate soy milk
1/2 cup + 2 tbsp chia seeds
2 tbsp ground flax seeds
Toppings: Defrosted mixed berries, coconut flakes, sliced almonds, cinnamon, whipped topping

Mix the soy milk, chia seeds, and flax. Let stand for 10 minutes. Mix again and then refrigerate overnight. Serve with whatever toppings you like!

I layered the pudding, berries, coconut flakes, and sliced almonds! It was fabulous for breakfast and all ready to go to work with me in the jar!!

Also, try it topped with whipped topping as a dessert. Both are so good!!

For the original version, go to Oh She Glows!

xoxo Sam