Summer is the perfect time for quick meals and this one fits the bill getting you in and out of the kitchen in just 15 minutes.
Garlic, noodles, butter and just the right hint of sweet and salty made this a winner in our house. Except of course for the picky 7-year old who had plain pasta with chicken and parmesan cheese. The rest of us declared this a definite keeper!
The great part is that there are many ways to adapt this recipe for different dietary needs, explained here where I found the recipe. I cooked up some sliced steak, chicken and some shrimp to offer some variety.
One question remains, though... why is it my teenager will not eat a steak but if I slice it, cook and then serve with these noodles he does? Needless to say, I need to make more steak next time as I had thought only hubby and I would eat it.
Note: This was just enough to serve two adults and one teenager for us. Sadly, there were no leftovers so next time I think I will double it as I love having leftovers for lunch the next day.
8 oz of gluten-free noodles (brown rice, quinoa noodles, zucchini noodles, etc) 3 tablespoons butter (or ghee, or vegan butter spread) 1/2 cup (plus a few extra tablespoons for garnish) green onions, chopped 3 garlic cloves, diced 2 tablespoons of coconut sugar (or brown sugar) 2 tablespoons of tamari (or soy sauce) Optional: 1/2 tablespoon oyster sauce
Boil the noodles according to directions until al dente, drain, and set aside (add some butter so they don't stick together.)
Meanwhile, in a saucepan over medium-high heat melt the butter.
Add the green onions and garlic and stir for about 1 minute until fragrant.
Add the sugar and stir vigorously until it is completely dissolved.
Add tamari (or soy sauce), and mix in thoroughly.
Toss the noodles with the sauce, plate and garnish with fresh green onions.