Bon Appétit is probably my favorite magazine. I say that without a subscription though. I love their website. I steal my sister’s magazines. It counts. Clean Eating and Vegetarian Times could be in the running for the top spot too. I really just like reading about pretty food.
The June copy of BA has SO many things I’ve bookmarked to make it’s ridiculous. Summer food is fun. Sometimes I wish I could split myself in half so I could have enough time to do both the career thing and the other stuff. Like making things from scratch in the kitchen every single night.
Picking out recipes…shopping for the exact ingredients (as opposed to finding stuff in the fridge/pantry that could sub to make it kinda work)… Every so often I do it. I guess it makes it (more) special?
Sesame Noodles with Chili Oil & Scallions [vegan, gluten free, FODMAPs friendly]
*modified from Bon Appétit magazine
Ingredients:
- 4 green onions, thinly sliced and divided in half (green parts only for FODMAPers)
- 2 tbsp sesame oil
- 1 1/2 tbsp crushed red pepper flakes
- 1 tbsp sesame seeds
- 16 oz. rice noodles
- 1/2 lb snow peas, sliced
- 4 stalks celery, sliced
- 1/2 cup tahini
- 1/2 cup rice vinegar
- 1/2 cup tamari
- 1/4 cup sesame oil
- 1 tbsp coconut sugar
Directions:
In a large wok, cook the sesame seeds, celery, white part of the green onion (or lighter green parts if you’re following a FODMAPs diet), and red pepper flakes in sesame oil. Stir over low heat until oil is sizzling and onions are golden brown.
Meanwhile cook noodles. Rice noodles cook almost instantly once added to boiling water, so as soon as they get soft turn the stove off and drain them.
Add the noodles to the wok and toss everything together. Add snow peas. Cook until snow peas are soft.
In a serving bowl, whisk together sauce ingredients (tahini, rice vinegar, tamari, sesame oil, and sugar). Add noodle and veggies, and stir to coat noodles. Add reserved portion of green onions on top.
*The main changes I made included (a) using rice noodles (instead of the ramen noodles which aren’t GF); (b) adding veggies (I thought noodles without any protein or veg sounded a little boring); and (c) doubling the sauce (since there were more rice noodles than the OG recipe called for and I added veggies). I also omitted the Sichuan pepper because I couldn’t find one, but subsequently increased the crushed red pepper flakes as per the BA instructions. Additionally, I didn’t use vegetable oil, and instead used sesame oil for the whole recipe and swapped tamari in place of soy sauce to make it gluten free.
This made a TON of food. Kyle and I ate it for several meals over the course of the week.
I added leftover shrimp to a few bowls because I felt like some kind of protein would enhance the dish. Maybe I’ll fry some tofu in with the veg if I make it again.
The sauce is superb though, and the house smelled like a real deal Asian restaurant when I was making it. Perfect level of spiciness.
This sounds great, and lots of leftovers sounds amazing! I love having healthy meals ready to go and bring with me to work for lunches.
This sounds absolutely delicious! I love Asian dishes. I have actually never tried rice noodles, but clearly I need to! 😉
How is acv in regards to fodmaps? I keep seeing articles saying it’s beneficial for digestion, dysbiosis, etc… Is this something u react to? And do u think it helps with digestion, dysbiosis, and gerd/low hcl?
That looks gorg, I can taste it in my head 🙂
Hope the job is going well, and you aren’t too exhausted. Howdy to P!
cheers
Lori x
That look sooooo good! I was just thinking the other day that I needed to get some rice noodles!
acv is fodmaps friendly. but i usually use lemon juice as my acid in dressings etc. but yeah, i hear good things about acv for the gut. [theres none used in this recipe though, just in case you misread the vinegar used]
Elise, I also love Asian food and rice noodles. However, I am always hesitant to eat food products from Asia, especially China. I noticed your rice noodle package says “Product of China.” Despite my concerns, I’ve never been able to find rice noodles that were American-made. Do you have any hesitations about eating noodles from China or do you consider them safe? I value your opinion because I know you do your research 🙂
How am I not subscribed to these magazines?! Wahhhh these look delish!
This looks wonderful, love the addition of tahini since I’ve been having a lot of fun with it too. 🙂
I had a professor in grad school who was always telling me that I would love Bon Appetit, but I figured that I had enough food magazines already (Clean Eating and Vegetarian Times among them). Guess I need to check it out!
love the clean eating magazine!!
hi elly. i dont really know to be honest. i trust my co-op implicitly, but maybe thats just me turning a blind eye. i got the brand in the photo at the davis co-op, which is very diligent about their sourcing. still, i should probably look into it.
to answer the other part of your questions, no, i have never seen an american brand either.
Im not sure that it’s particularly vegetarian friendly but I have a subscription to Fine Cooking which is another awesome cooking magazine. Virtually no ads, great pictures, love the features and the regular sections. It’s bi-monthly and it takes me the whole 2 months to cook my way through.
I use acv in place of malt vinegar on fries.
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