Noodles - Sweet and Spicy

 Ingredients:

250 g pack noodles

1 large red bell pepper, julienne

1 large carrot, julienne

(or any combination vegetables of choice)

Sauce:

1 tsp ginger, grated

2 cloves of garlic, minced

3 Tbsp hoisin sauce

1 Tbsp sriracha

1 Tbsp rice wine vinegar

2 Tbsp peanut butter

2 Tbsp water, for thinning

½ tsp crushed red pepper, add more for additional heat

Directions:

In a medium bowl combine all of the sauce ingredients together and whisk until smooth and creamy. To thin the sauce add water and whisk once more. Set sauce aside.

Heat a large pan or wok on medium heat. Saute the carrots with water or some of the sauce for 2 minutes. Add the red bell pepper and cook for an additional 2-3 minutes, stirring occasionally.

Add your cooked (according to packet instructions) noodles and the sauce with your vegetables. Toss until all of your noodles are covered.

Tip:

My rice noodles were sticky because you have to drain and add to sauce straight away. If they get sticky before use, rinse in cold water.

Keep checking and stirring sauce while cooking it will stick in time.

Do not cook with vermicelli noodles! Not a good result, they are best for soups.

New Sauce recipe:

1 tsp ginger, grated

2 cloves of garlic, minced

1 Tbsp hoisin sauce

1 Tbsp sriracha

1 Tbsp rice wine vinegar

2 Tbsp peanut butter

1 tbsp liquid aminos

1/2 tbsp maple syrup

3 Tbsp water, for thinning

Added garlic and onion powder and got a better flavour. Try 1/4 tsp?

TIPS:

* Half amount soy sauce as substitute for hoisin.

* If not using hoisin or sriracha, add maple syrup to make up for the sweetness.

Spice Mixes

Berta Jay Mix

Ingredients:

1/2 cup nutritional yeast

1/4 tsp paprika

1/4 teaspoon turmeric

1/4 tsp pepper

1 tsp sage

1 tsp thyme

1 tsp marjoram

1.5 tsp salt

1/2 tsp garlic powder

1/2 Tbsp onion powder (less? Try 1 tsp)

1 Tbsp parsley flakes

Mix everything together. 

Use on anything! Beans, gravy, vegetables, greens...

Notes:

I halved the nutritional yeast and salt. I ground the mix into a powder, which means I can make a double batch and fit into spice jar.

Curried Split Pea Soup (Instant Pot)

Half Recipe (Adapted)

Ingredients:

3/4 tsp ground cumin

3/4 tsp ground fennel

1 Tbsp minced fresh ginger 

2 garlic cloves, minced

1 medium onions, coarsly chopped

1 large carrot, diced

2 medium potaotes, cut into 1 inch squares

3 stalks celery (cut smaller than carrots & potatoes)

3 cups water

1 cup split peas, rinsed

1 Tbsp garam masala

1 Veg stock cube (dissolved in some of the water)

1/8 tsp Ground Black pepper.

1 Bay leaf

Method:

On the saute setting saute the cumin and fennel and stir for 5-10 seconds. Stir in the ginger, garlic and onions, stirring frequently and cook for 1-2 minutes. Add carrots, boiling water, stock, split peas, garam masala, salt, pepper and bay leaf. Give it a good stir making sure to scrape the bottom of the pan to remove any onions and seasoning that might be stuck.

Cancel saute, lock the lid in place and cook on high pressure for 15 minutes. For a hearty texture use the quick release for a smoother texture let the pressure come down naturally. 

ORIGINAL RECIPE

Ingredients:

3/4 tsp ground cumin 

3/4 tsp ground fennel

1 tsp whole black mustard seeds (optional)

1 Tbsp minced fresh ginger 

2 large garlic cloves, minced

2 medium onions, coarsly chopped

3 large carrots, diced

6 cups water (for soup, less for thicker consistency)

2 cups split peas, rinsed

2 Tbsp curry powder

1 Veg stock cube (dissolved in some of the water)

1/2 tsp Ground Black pepper.

1 Bay leaf

Method:

On the saute setting saute the cumin, fennel and black mustard seeds and stir for 5-10 seconds. Stir in the ginger, garlic and onions, stirring frequently and cook for 1-2 minutes. Add carrots, boiling water, stock, split peas, curry powder, salt and bay leaf. Give it a good stir making sure to scrape the bottom of the pan to remove any onions and seasoning that might be stuck.

Cancel saute, lock the lid in place and cook on high pressure for 15 minutes. For a hearty texture use the quick release for a smoother texture let the pressure come down naturally. 

Tips: 

Can add potatoes and/or celery or served over potatoes if you want to freeze some (potatoes don't freeze well).