Growing up in an Asian household, instant noodles such as ramen and pancit canton (Filipino stir fried noodles) are a pantry staple. What’s not to love? It’s ready in minutes, filling, super cheap and easy to customize.
Here’s a fun fact. I have a nice stash of dried gluten free noodles in our pantry — different sizes, shapes and ingredient (mung bean, potato starch, rice etc). So, when I was contacted by the people behind Fortune Gluten Free Noodles to create a dish using their products, it was a no brainer.
I know what most of you are thinking… “It’s not healthy!!!” I hear you. But let me get something straight. Yes, over the years, instant noodles had that bad reputation because it is basically carbohydrates and is loaded in sodium. But if you treat it as a “base” (like most Asians like me do), it can be come a healthy and filling choice too.
Take this recipe I created below. It’s loaded with colorful vegetables. Plus, I added some good fats and protein to make it a complete meal. Take note too that the instant noodles I used are not only gluten free, it’s also GMO Free and doesn’t not contain artificial ingredients or coloring.
- 1 package Fortune Gluten Free Udon (Garlic Chicken flavor)
- 2 tsp. avocado oil (you can also use canola or sunflower oil)
- 1 big clove of garlic, minced
- 1/2 small yellow onion (sliced thinly)
- 4 pcs. baby carrots (sliced thinly)
- 1 big leaf of savory cabbage (sliced thinly)
- 5 pcs. dried shiitake mushrooms
- 1/4 cup warm water
- 2 Tbs. Kimchi Hot Sauce
- 1 tsp. Soy Free Sauce (if you can have regular soy sauce, you can use it)
Garnish: chopped scallions, lemon slices, sliced hard boiled egg
- Soak the mushrooms in water for 10-15 minutes. Once the mushrooms are soft, remove from the water and slice thinly. Don’t discard the soaking liquid.
- Cook the noodles according to package direction. (I used the microwave method.) Set aside.
- In a saute pan, heat up the oil.
- Add the onions and cook until translucent.
- Add the garlic and saute for one minute.
- Then add the mushrooms, carrots and cabbage. Saute for 5 minutes.
- Add the mushroom water and half of the contents of the seasoning packet.
- Cook the vegetables for another 6 minutes or until the vegetables are tender (I like my vegetables on the softer side).
- Add the cooked noodles. Mix well.
- Season with the remaining seasoning blend, kimchi hot sauce and soy free sauce.
- Transfer to a plate, add the garnishes and serve immediately. Enjoy!