Korean Glass Noodle Stir Fry

During the winter I crave pasta and carby foods way more than I do during the summer. Instead of avoiding the foods my body wants (I’m sensitive to gluten so pasta can be a killer) I’ve found brands and products that I can comfortably eat so that I satisfy my food craving without that sick feeling. Your body has cravings because it’s missing something. By figuring out what your cravings mean, and how to satisfy them in a healthy way, you’re less likely to over indulge and binge eat junk food. If you’re craving comfort food, ask yourself why? Is it cold out? Are you bored? Lonely? Have you eaten at all today? As you check those questions off the list, you’ll be able to get a better idea of why your body is craving comfort.

I know that when I’m craving comfort food, it’s because the weather has dipped and my body needs more warm foods to keep it warm. There are lots of dishes I have that satisfy this craving, but sometimes, all that will do it for me is pasta. Since I’m sensitive to gluten, I have a full arsenal of options that can easily replace traditional white pasta. One of my go to’s when I crave pasta are sweet potato starch noodles- AKA, Korean glass noodles. They’re gluten free, lighter than traditional pasta and are perfect with a stir fry. You can find them at any Asian grocery store and in most health food stores as well. I’ve included one of my easy dinner recipes for incorporating them into a quick stir fry.

Disclaimer- These noodles still have carbs! They just don’t have the same gluten level as regular pasta.

Ingredients

  • 1 head of broccoli
  • 1/2 head of cauliflower
  • 1 pack of White mushrooms
  • Fresh ginger diced (you’ll need about an inch worth)
  • 2- 3 tbs Soy sauce or Tamari*
  • 1-2 tsp Sriracha*
  • Sesame oil
  • Salt, pepper and garlic powder to taste

Instructions

  • Heat up the sesame oil in a medium frying pan and add the diced ginger and mushrooms. Cook until soft, roughly 5 minutes
  • Add the cauliflower to the pan and season with salt, pepper and garlic powder.
  • Cook for 3 minutes until the cauliflower starts to soften and then add the broccoli. Cook until all the veggies are tender
  • Add the soy and sriracha and continue cooking for 2-4 minutes
  • In a medium pot, bring some water to a boil. Cook the noodles according to the package instructions. Strain and set aside.
  • Toss the veggies with your noodles and enjoy!

Note: For the Soy and Sriracha. You can mix them together in a small bowl first and taste before adding to the stir fry. That way, you can play around with your measurements to make it more or less spicy.

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