Nothing is better than a home cooked meal on Sunday night, especially if you were away for the weekend and am settling in back at home. I gave these chile-lime noodles a try. I found the recipe in Vegetarian Times.
Here are details and pictures of my cooking adventure.
The picture of the dish
The recipe and directions of how to make it
Recipe change #1: Brown rice noodles instead of cellophane noodles
Step 1: Put the noodles in hot water
Step 2: Mix the soy sauce, hoisin sauce, chili garlic sauce and lime juice. I would reduce the amount of soy sauce. I felt like this was a little too over powering.
Recipe change #2: Tofu instead of seitan (hubby is not a fan of seitan)
Step 3: Put sesame oil in skillet with tofu and mushrooms. Then add a little bit more oil and bok choy and bean sprouts.
Step 4: Combine everything together! This is where things got a little crazy and I made a mess and had to mix everything together a big mixing bowl. See aftermath of mess below:
Finishing touches: Honey roasted almonds (instead of peanuts) and basil.
What do you think? 🙂