Thu, 01 Sep 2016 19:06:16 GMT
Back at it again with a fresh, quick lunch break creation. I was craving herbs and lime today. Something spicy but still meat-free. I had it in my head to try something Asian-inspired but I didn’t have enough time to create my own spicy peanut or chili sauce, so I settled for a slight cheat here. Forgive me.
While in the aisle (yes, I had time to grab ingredients from the grocery store too), I stumbled upon a spicy thai mango sauce and instantly knew exactly what I wanted. Fresh veggies, intense herby, sweet flavor, and noodles that soak it all up without being dense.
Here’s hoping that this quick cuisine inspires you to rethink the difficulty of healthy, fresh homemade meals. You can do it boo! #gethealthy
Ingredients (serves 2):
Combine the veggies, oil, cilantro, ginger, and garlic in a skillet on medium heat. Saute the veggies until soft and slightly caramelized (tasty burnt, boo). You don’t want them overcooked or you’ll lose the nutritional benefits. Sprinkle with lime juice right before turning down the heat.
In another skillet (or pot, my skillet happened to be clean lol), boil 3 cups of water for the vermicelli noodles. These suckers cook fast, so about 3 minutes is really all you need to prep the noodles. Once the noodles are al dente, strain and toss with the Thai Mango sauce, basil leaves, and cooked veggies. Sprinkle with basil leaves and red pepper flakes to your spice preference.
Simple, tasty, and quick. Next time, I’ll make ahead my own Thai mango sauce from scratch. I really need to do a sauce prep day and just freeze it or can it. Enjoy my loves!