Well, it’s been a while since I’ve posted a recipe but I’m hoping to make this more of a habit. I currently have about 5+ more posts that are ready to go, and then hopefully I’ll be caught up and can post recipes as I make them, instead of a few weeks later.
Jerad and I have been quite busy the past month with miscellaneous projects. We are starting our own side business (aside from Bea Green Design) and we’ve had to do all of the paperwork that goes along with that, along with meeting with an attorney. It’s a lot of work, but also exciting. Maybe someday we can be self-employed!
Although I’m usually the person in charge of coming up with meals, Jerad was experimenting and came up with this delicious version of a spicy noodle soup, without looking at any other recipes. We’ve had it twice in the past couple weeks and I’m already craving it again.
32 oz veggie broth
1/2 Thai chile
1 bunch green onion
8 oz mushrooms
2 T liquid aminos (soy sauce alternative)
2 T garlic
2 T chili paste
1 T ginger
1 package Shirataki noodles
1. Chop up chile, mushrooms, ginger, garlic. (We use garlic and ginger jars… It tastes exactly the same, and it’s less of a hassle)
2. Add chili paste, garlic, ginger, green onion, mushrooms and soy sauce to the pan. Let stand under medium heat until it is about to burn. Scrape the bottom of the pan once the sauce starts to adhere to the pan.
3. Begin to add the vegetable broth slowly, while stirring. Once the veggie broth is completely added, add the noodles.
4. Simmer on medium-low heat for about 60 minutes.
5. Serve & enjoy!
(The salad recipe is just spinach, sprouts (and other sprout-like greens), walnuts, parmesan, and a homemade mustard-balsamic dressing) *I will post the dressing recipe at a later date!*