So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint.
The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?
The starch I add to my greens are usually one of the following:
baked baby potatoes
noodles with my no cook magical marinara
white rice or brown rice
This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).
But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for.
The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients.
TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE
serves 3 adults or 2 adults and 2 kids
for the salad:
- 1 head red leaf lettuce, chopped
- 2 Tbsp vegan mayo
- squeeze of lemon juice
- 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)
for the noodles:
- 4 blocks of Lotus foods millet rice noodles (you can get these at Costco as well - note: do not use regular spaghetti noodles - see below) or ramen noodles of choice
- 1 1/2 - 2 tsp vegan butter (I used Miyokos Butter - they have it at Trader Joes!!)
- 5-6 cloves raw garlic, pressed or minced
- 1/4 cup chopped white onion
- 1/4 cup tamari or soy sauce
- 1/2 tsp Spike seasoning
- 1 tsp onion powder
- 1 tsp Chinese Style Five Spice
- 1 tsp Sweet Chili Sauce (or sub agave nectar or sugar)
- 1 tsp Chili Garlic Sauce
- garnish: toasted sesame seeds and/or fresh chopped herbs
- Boil the Lotus Foods noodles for 3-4 minutes according to package.
- While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside.
- Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
- Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste).
- Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos).
- Serve with the greens and topped with toasted sesame seeds or fresh herbs.
NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results.
NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys!