Sweet and Spicy Arugula Rice Noodles

Last week I spent a ton of money at the farmer’s market with no real plan. So then I had to come home and find recipes to go with all of the random ingredients I purchased. So now this week, I stuck with the left over random ingredients that need used up before they go bad and before I leave to go to my parents’ for my little brother’s wedding this weekend. It is times like these that I come up with some of my absolute favorite recipes. Armed with arugula, green onions and a desire for something sweet and spicy, I went to work.

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I went searching on the internet for ideas, and this is what I came up with. Due to allergies I took a few different recipes and modified what was in them. It was a quick, easy, and super delicious meal that left me feeling full, but not heavy. I hope you enjoy this as much I as I did! (I was even able to make it without too many interruptions from my four-month-old puppy)

Bayli (my adorable puppy, see below), event  thought is smelled delicious and wanted to get a bite. Thankfully I caught her just in time before she about ruined my meal. After I thoroughly enjoyed this I took Bayli on a nice long walk, and then ate a delicious gluten-free zucchini brownie. I guess that is what happens when you buy too much zucchini at the farmer’s market.

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Sweet and Spicy Arugula Rice Noodles
Recipe Type: Main Entree
Cuisine: Asian
Author: Erica Smith
Prep time:
Cook time:
Total time:
Serves: 2 Servings
Ingredients
  • 10 green onions diced (only use the white part)
  • 3 fl oz sweet chili sauce (I used Trader Joe’s brand)
  • 2 Tbsp soy sauce or tamari (if gluten sensitive)
  • 2 sweet chicken sausages, diced (I used Trader Joe’s chicken apple sausage)
  • 1 cup zucchini, seeded and diced
  • 1 Tbsp minced garlic
  • 1 package (~2 cups cooked) rice noodles
  • 2 1/2 cups arugula, washed and dried
  • Cooking spray of choice
Instructions
  1. Put water on to boil for rice noodles in medium pot(read the directions on your specific rice noodles to find out how they want them cooked).
  2. In large pot spray with cooking spray of choice then on low heat brown the chicken sausage (make sure to check the package as some are not fully cooked).
  3. When the water is ready add rice noodles. While the rice noodles and chicken sausage are cooking, dice the zucchini and onions into small bites. I only used the white part of the onions. For the zucchini I sliced it then cut it into fourths.
  4. When the rice noodles are done put them in a strainer to dry.
  5. Remove the sausage form the heat
  6. Add soy sauce, minced garlic, green onion, zucchini, and sweet chili sauce in large pot. Place on low heat for 5-7 minutes or until onions and zucchini are soft.
  7. While that is simmering, cut the sausage into bite sized pieces and add.
  8. Once vegetables are soft, add the sausage and allow to simmer for 2-3 more minutes.
  9. Turn off heat but leave pot on stove and add rice noodles Stir allow rice noodles to separate and start to absorb flavor.
  10. Once the rice noodles have nicely separated add the arugula and stir fro approximately 1.5 minutes.
  11. Serve and Enjoy!

Mock P.F. Chang’s Lettuce Wraps

I don’t know about you, but when I got introduced to P.F. Chang’s lettuce wraps for the first time, I fell head over heels in love. I loved the crisp lettuce on the outside, with this unique flavored meat on the inside. However, since those days I’ve developed more than one food intolerance and allergies to boot. As a result I am no longer able me to enjoy lettuce wraps at P.F. Chang’s. So, I had to create them in my own kitchen. The result was delicious and healthy! They were also super easy to take for lunches for the next few days.

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I went digging through a few different recipes to get an idea of how to get the taste I was looking for. After researching  a bit, I then perused my kitchen for ingredients. A few things I interchanged from the original recipes I was looking at. In my opinion, I really like the way the taste turned out. If you have allergies or are trying to recreate some of your favorite recipes at home, I always suggest looking at a few different recipes and then putting your own spin on it. It may take a few times to get it right, but the product in the end is worth it. I hope you enjoy one of my favorite restaurant knock offs I’ve done yet, my Mock P.F. Chang’s Lettuce Wraps!

Gluten-Free Turkey Lettuce Wraps
Recipe Type: Main Entree
Cuisine: Asian
Author: Erica Smith
Prep time:
Cook time:
Total time:
Serves: 4
A mock P.F. Chang’s Lettuce Wraps lightened up with lean ground turkey.
Ingredients
  • 1 lb lean ground turkey
  • 7 green onions, diced
  • 1/2 each green, red, and yellow pepper, diced into small chunks
  • 1/2-1 tsp of red cayenne pepper
  • 1/3 white onion, diced
  • 1/3 cup red wine vinegar
  • 1 1/2 Tbsp minced garlic
  • 1 can water chestnuts, drained diced
  • 1 cup shredded Brussels sprouts
  • 1/3 cup chives, finely chopped
  • 1/2 cup tamari
  • 3/4 cup grape tomatoes, cut in half
  • 1 head of lettuce
Instructions
  1. First in a large skillet I cooked 1 lb of ground turkey. If you prefer ground chicken, that can easily be interchanged.
  2. Once the meat was done, I drained out the grease and added in all the additional ingredients minus the lettuce. I let this simmer for about 20 minutes on low-allowing all the flavors to marinate together.
  3. While this is simmering, I pulled apart the lettuce leaving the pieces whole and washed them. You want to leave enough time for the lettuce to dry.
  4. Once done, let it cool for a few minutes then scoop one to one and a half large spoonful into each lettuce pocket.
Notes
To ensure this recipe is gluten-free and corn-free, be sure all ingredients are labeled or certified gluten- and corn-free, if they’re not naturally.
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