It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I saw a similar recipe online, thought, I have those Gardein chick'n strips in my fridge that I wanted to try, and then sort of winged it from memory when I was picking things at the grocery store. I'm SO glad it turned out.
It doesn't take too long to make and is a great post-workout meal. Do the prep of the veg and sauce before hand, then the rest is all the noodles. I had leftover the next day, which were decent, but I found this one was best right after I made it.
Make Your Meal Even Healthier Tip:
Add some more veggies to this like julienned snap peas or carrots, (esp. if you're low on cabbage). I eliminated the sugar from the sauce in my first attempt, as the other flavours were so strong, I really didn't think it needed it. And make sure to look at your bottled ingredients like the fish sauce that they're quality and not filled with extras.
Click through for recipe!...
Serves 2-4 people (Meals vs Sides/Starters)
INGREDIENTS:
- 1/2 package (whole wheat if possible) rice noodles (wide)
- 1/4 lb of chicken substitute (I used Gardein chick’n strips cut in half) - (You can also use chicken, or firm soy)
- 1/2 cup fresh grapefruit juice (orange could work in a pinch)
- 2 large garlic cloves, minced
- 1/8 cup fish sauce
- 2 cups shredded red cabbage
- 1/4 cup chopped cilantro
- 2 tbsp chopped mint
- 2 thinly sliced green onions
INSTRUCTIONS:
Cook the "chick'n" (or chicken, or tofu, whatever you are using) ahead of time and allow to cool in the fridge.
Soak the noodles in cold water for 20-30 minutes. Add them to a pot of boiling water, cooking for a few minutes until al dente. Drain and rinse the noodles in cold water, draining again after. Then repeat, washing them this way at least 2 times , but 4 times is best. This assures that the noodles won't stick together! (DON'T SKIP THIS!)
Prep the rest of the ingredients, shredding the cabbage, chopping the mint and cilantro, and green onions, juicing the grapefruit, mincing the garlic
If you do this ahead of time while cooking the chick'n, or while the noodles are doing their thing, it makes life easier.
In a small bowl, whisk together the fish sauce, juice, and garlic.
In a large bowl, add the noodles, cabbage and green onions, combining. (If using red cabbage, things will turn a bit pink.) Add the dressing, tossing until coated, and then add the mint, cilantro, and chick'n (or whatever you chose), tossing again!
Enjoy right away. Like I said before, the noodles will get a bit sticky when chilled in the fridge, but are still good.
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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