Entree: White Wine Shrimp and Mushroom Noodles

Tonight I made one of the best meals ever and surprised myself! I got inspired by a food network recipe, made a trip to Trader Joes, and altered the recipe to make it gluten and dairy free!

Ingredients:
Noodles of your choice (I used brown rice spaghetti from TJ’s and it turned out incredible!)
1/2 small red onion, sliced
~8 white button mushrooms, sliced
Raw Shrimp (I used about 16), de-shelled and cleaned
2 cloves of garlic, minced
~1 cup white wine
Fresh parsley, chopped
Lots of olive oil

Recipe:
1. In a medium saucepan, bring water with a dash of salt to a boil.
2. Add noodles (about two servings), turn heat down to low, and cover. (Once they are done, you can keep them in the water until you are ready to add them…rice noodles take a little while to cook.)
3. In a separate large saucepan, bring a few tablespoons of olive oil and the garlic to medium high heat.
4. Add the onions and mushrooms to the oil and garlic and stir for a few minutes.
5. Add about 1/2 cup white wine to the vegetable and bring heat down to medium.
6. Stir in the shrimp, adding more oil and wine, and cook until they turn pink.
7. Add the cooked noodles (try one to make sure they are the right texture) and about 1/4 cup water to the vegetables. Stir in noodles and add salt and pepper.
8. Add another splash of wine and stir, then mix in the chopped parsley.
9. Serve and enjoy!

Entree: Madras Curry Vermicelli Noodles

My boyfriend and I have eaten at an amazing Asian Bistro restaurant in Sequim a few times, and we order their vermicelli curry noodles every time. One night, after dinner with his grandparents, his grandpa said he could easily make the dish at home…and he proved it that same night! This is a pretty easy meal if you have the right ingredients. After preparing the tofu and vegetables, it only took us 10 minutes to throw it all together!

Ingredients:
1/2 cup red onion, chopped
2 celery stalks, chopped
1/2 cup mushrooms, sliced
1/2 large package of extra firm tofu, cut into small blocks and patted dry with paper towels (courteousy of Benjamin James Goebel)
2 large eggs
An estimated amount of dry rice vermicelli noodles to serve two (we bought ours in the Asian section of central market…be warned, when they are dry they are impossible to break apart into portions.)
~1TB madras curry powder (available at any indian market)
~1 cup green onions, chopped and set aside for garnish

Recipe:
This made enough to serve two satisfying portions 🙂

1. In a small sauce pan, bring ~2 cups water to a boil.
2. In a separate, large sauce pan, over medium-high heat with a little oil, cook tofu until the cut pieces become more stable on their own (defined edges).
3. Add celery to the tofu and stir for a few minutes.
4. Next, stir in the onion and mushrooms.
5. Add the noodles to the boiling water (keep in mind that the noodles are not the main part of the dish when deciding amount) and cook for ~1 minute, until they are pliable. (they are very thin so they cook super fast.)
6. Drain the noodles (using a knife to cut them into smaller pieces so that they are easier to stir…don’t be afraid to cut too much) and add to the vegetable mixture.
7. Mix everything as well as you can.
8. Crack two eggs directly into the mixture and stir. (the eggs make the noodles spread more easily.
9. Once the scrambled egg is cooked thoroughly throughout the mix, add ~1TB madras curry and stir well.
10. Add additional curry powder if needed, then serve the stir fry in two bowls. Top with fresh chives and mae ploy sweet chili sauce.
11. Enjoy!!