Easy Vegetables with Rice Noodles

In January I tried a dairy-free week. I didn’t mention it then but I didn’t have high cholesterol or anything – tested in the fall at a health fair – but dairy was just something on my mind. (Somewhat after the fact I heard there was a “sugar-free month” afoot in January but honestly, I cut back on sugar long ago and that really wasn’t where I needed/wanted to focus.) As a result, I’ve since cut back noticeably on cheese, oh love of my life.

Another resultant, although not exactly predictable change was that I started eating MORE vegetables. I needed to tweak my thinking to embrace or at least accept the idea that you really can’t over eat vegetables. I was in no danger anyway. Mostly I think vegetables are too much trouble for the end result (HALF disappears on cooking for one point) so the easier they are to fix, the better the chance I’ll eat ’em.

This dish, made of ingredients on hand, was easy and very tasty. In the past I don’t think it would have occurred to me to combine fresh and frozen (or even CANNED) vegetables but now I think why not? I sauteed onions, fresh red pepper, frozen green beans, frozen diced green peppers, and a handful of unsalted peanuts in canola oil.

I need FLAVOR to entice me, not just plain vegetables. To season I added a splash of lime juice, a tad of sesame oil (a recent splurge cuz that ain’t cheap, Sally) and a little bit of Liquid Aminos. Liquid Aminos are a healthier alternative to soy sauce with less sodium and actual nutrients in the form of Amino Acids. Do I really know what amino acids are and how they’ll add to my life? No but who cares. The taste is similar not identical to soy sauce. Initially it takes a little getting used to, but I figure it’s worth it.

If I only ate vegetables, I’d be starving in no time. I need some carbs to round out a vegetable dish but in this kind of entree I try now to have at least as much vegetables as carbs. I LOVE noodles. Rice noodles, if you don’t know them, are just rice and water.

Here is the combined ingredients.

12 thoughts on “Easy Vegetables with Rice Noodles

  1. Pistachios

    Looks good!
    I always try to keep some frozen veg coz it’s so easy to add beans/peas/corn etc to whatever I’m cooking. Makes just about anything more nutritious.
    Totally with you on carbs. Can’t live without carbs!

    Liked by 1 person

    1. writerinsoul Post author

      Yeah, I’ve gotten in the habit of keeping frozen ones around; too often when I buy fresh I feel under the gun *to cook them right away!” before they rot. I started using vegetables more in my cooking/baking after Jessica Seinfeld wrote Do It Delicious. It was to make kids eat more vegies but it worked on ME too.


    1. writerinsoul Post author

      I’ve actually read that frozen can retain more nutrients/flavor because they get those babies out of the ground & processed with no lag time. Whereas sometimes “fresh” produce had a long journey and has been languishing.

      Liked by 1 person

    1. writerinsoul Post author

      Oh you are? My “dairy-free” week in Jan was also vegan. I have heard you’re “supposed” to try vegan for 3 weeks (theoretically so you’ll see all these fabulous results) but I’m just not ready. Thanks for commenting!

      Liked by 1 person

  2. Pingback: Easy Thai-inspired Cole Slaw | WriterInSoul

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