Recipe: Soy-Free Asian Noodle Bowl

Asian Noodle Bowl

I love ethnic restaurants in general, and I have had to come to grips with the fact that I will need to start making my own Asian dishes for the most part. Below is my favorite soy-free Asian dish so far:

1/2 head of bok choy, sliced (or swiss chard)

2 inch piece of fresh ginger, chopped

2 cups soy-free vegetable broth

1 tbsp. soy-free canola oil

10 medium frozen, pre-cooked shrimp

1 or 2 pieces of fish – optional (I use tilapia or flounder)

4 shiitake mushrooms, thinly diced

1/2 container of  soy-free brown rice spaghetti noodles (I use Tinkyada brand noodles)

1/4 tsp. garlic powder

Salt and pepper to taste

Start by cooking brown rice noodles according to package directions. While noodles cook, place shrimp in warm water to de-thaw. In a small skillet, defrost and sautée fish. In a large skillet, sautée shiitake mushrooms, ginger, and bok choy. Add vegetable broth and a little salt, pepper, and garlic powder. Cook covered for 2 minutes, or until bok choy stalks are tender. Add the pasta, shrimp, and fish to your large bok choy skillet and stir.

Author: Alanna Waldrop

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