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Tuesday, May 13, 2014

Sun Warrier Noodle Bowl



I can't say I love sunflower seeds...I don't mind them at all, but I don't feel they have a whole lot of flavour. Sunflower seed butter, on the other hand, is awesome!  This is such an amazingly yummy and flavourful dish.  I also make it with brown rice instead of noodles.  I usually use ground chicken but you can keep it vegan by substituting crumbled tempeh or tofu, if you like.

Sun Warrier Noodle Bowl

Sauce

1/2 cup sunflower seed butter
1/2 cup water
1/4 cup low sodium soy sauce/tamari/coconut aminos
1/4 cup unseasoned rice vinegar
1/2 tsp Chinese five spice powder
1/2 tsp salt
Crushed red chili flakes, to taste

Stir Fry

1 lb lean ground chicken (or tofu or crumbled tempeh)
2-3 cloves garlic, minced
1/2 cup finely chopped fresh ginger
1 broccoli, cut into florets
2 red or yellow bell peppers, cut into strips
6 cups mushrooms, cleaned and halved
1 bunch green onions, sliced

1 lb brown rice fettuccini, broken in half, cooked al dente

Whisk together ingredients for sauce in a large bowl and set aside.  Brown chicken in large skillet, wok or pan with garlic and ginger.  Add broccoli and cook until tender crisp.  Add peppers and mushrooms and stir fry until desired doneness.  Pour in sauce and toss well.  Use additional water if sauce is too thick.  Add cooked noodles and onions and toss again.  Turn heat down to low and cook a few more minutes.  Serves 4-6.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday Link-Up for this week.