<p class="x_MsoNormal" style="text-align: justify;"><span style="font-size: revert; color: initial; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;">This <a href="https://womenlove.health/food-drink/easy-meals/pumpkin-soup-gwingannas-asian-style-thai/" target="_blank" rel="noopener">Thai</a> recipe has all the taste and no guilt… No sugar, MSG, GMO's or gluten, and way more green veggies. Its light, fragrant yet filling, and as with everything I cook, very healthy and nutritious. It's ideal served at room temperature just after making it, and due to being vegan it can withstand being left out at parties and picnics without worrying about it going off.</span></p> <p class="x_MsoNormal" style="text-align: justify;"><span lang="EN-US">You can also refrigerate and it and eat it cold for up to 2 days (however we recommend keeping the dressing separate if you intend to eat it a day or two later, as noodles go soggier with each day if dressed unless you’re using the kelp noodles, they are more durable than rice or bean vermicelli ) You can also make it with carb free kelp noodles.</span></p> <p class="x_MsoNormal"><strong><span lang="EN-US">Serves 4</span></strong></p> <p class="x_MsoNormal"><b><span lang="EN-US">Ingredients:</span></b></p> <ul> <li><span lang="EN-US">1 large packet bean vermicelli noodles*</span></li> <li><span lang="EN-US">1 bunch gailan</span></li> <li><span lang="EN-US">1 bunch choy sum</span></li> <li><span lang="EN-US">1 bunch bok choy</span></li> <li><span lang="EN-US">1 bag bean sprouts</span></li> <li><span lang="EN-US">6 Asian baby corn, sliced in half lengthways</span></li> <li><span lang="EN-US">1 carrot, julienned</span></li> <li><span lang="EN-US">140g water chestnuts, washed and drained well and finely sliced</span></li> <li><span lang="EN-US">1?/2 cup coriander, plucked</span></li> <li><span lang="EN-US">1 large red chilli de-seeded, julienned</span></li> <li><span lang="EN-US">3 Tbsp black plum vinegar</span></li> <li><span lang="EN-US">Home-made satay sauce (or Jimmy Satay Sauce for easy version) to marinate tofu</span></li> <li><span lang="EN-US">1?/2 tsp white pepper</span></li> <li><span lang="EN-US">Sprinkle fried shallots, to serve</span></li> </ul> <div><b><span lang="EN-US">For dressing:</span></b></div> <div></div> <ul> <li><span lang="EN-US">1 Tbsp sesame oil*</span></li> <li><span lang="EN-US">1 Tbsp mirin</span></li> <li><span lang="EN-US">1 Tbsp rice wine vinegar</span></li> <li><span lang="EN-US">1?/2 tsp fresh ginger, minced</span></li> <li><span lang="EN-US">2 cloves garlic, minced</span></li> <li><span lang="EN-US">Splash of tamari, to taste</span></li> </ul> <p class="x_MsoNormal"><b><span lang="EN-US">To serve:</span></b></p> <ul> <li><span lang="EN-US">Sprinkle of fried shallots</span></li> <li><span lang="EN-US">Lime cheeks</span></li> <li><span lang="EN-US">Sprinkle of coriander leaves</span></li> </ul> <p class="x_MsoNormal"><b><span lang="EN-US">How to:</span></b></p> <p class="x_MsoNormal"><span lang="EN-US">Blanch noodles til al dente, drain in cold water and set aside. Be sure they are drained very well. Crush ginger, garlic and add sesame oil, white pepper, mirin, rice wine vinegar and tamari into a medium sized serving/mixing bowl and stir well.</span></p> <p class="x_MsoNormal"><span lang="EN-US">Add water chestnuts, stir well and set aside. Add steamed Asian greens, Asian corn, carrot, fresh chilli, coriander, marinated tofu and stir well being mindful not to break the veggies and tofu when stirring. Add noodles in and mix evenly just before serving.</span></p> <p class="x_MsoNormal"><b><span lang="EN-US">To serve:</span></b></p> <p class="x_MsoNormal"><span lang="EN-US">Mix ingredients together, plate up with fresh coriander sprigs, a few lime cheeks, a sprinkle of fried shallots and lots of love.</span></p> <p class="x_MsoNormal"><span lang="EN-US">Enjoy! xxx</span></p> <p class="x_MsoNormal"><b><span lang="EN-US">* Recipe Notes:</span></b></p> <div><span lang="EN-US">Noodles: If you’re watching your weight, kelp noodles are fab a low-carb option that work really well.</span></div> <div><span lang="EN-US">Sesame oil: Our favourite brand is the Santos Organics Australian certified organic Toasted Sesame Oil, which has a fantastically deep aroma and flavour.</span></div> <div></div> <div>Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly.</div>
