NOODLEISCIOUS. ASIAN TOMATO VERMICELLI

This is one of my saving grace, go to, asian dishes when I’ve got a real umami fetish. I can’t tell you how good this tastes! The sweet and sour of the Tomato’s with soy, garlic and ginger is to die for 

INGREDIANTS (serves 1 hungry person)
1 small red onion thinly sliced
Quarter courgette finely chopped
2-3 cloves garlic crushed
Thumbnail of ginger grated
3 tomato’s sliced (you can also use a little tomato puree/sauce in addition)
Small hand of enoki mushroom
1 portion rice vermicelli
1 small spring onion diced
Soy sauce
White vinegar
Black soy (or molasses based sauce…different to dark soy)
Salt
Raw sugar or honey
Lime quarter

DIRECTIONS
Stir fry onion until brown. Add courgette and lightly brown. Add tomato’s, ginger, garlic and stir fry adding a little water as needed so it doesn’t burn. Crack over salt. Once tomato’s soften, add vermicelli, enoki mushrooms, and spring onion and add just enough water to cook the vermicelli (make sure this doesn’t become soup!). Keep mixing until the vermicelli softens and soaks up the liquid. Add a dash of light soy, white vinegar, black soy, salt and raw sugar or honey to taste. Squeeze in lime. Simmer for just a few more minutes until cooked through, et voila.

Uuuuummmmmami!!!
Yes I realise again that this has garlic and onion! Sorry, my deeply Asian roots lol. Will try a truely Sattvic month soon!

Love to you all xXx

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