These days I just want to eat, sleep and read about the French renaissance and revolution. That kind of phase. Also, watching Vinyl. What a great show! The quality of the shows these days is just phenomenal. What have you been up to? I would love to read about your rituals and habits this Spring.
My habit is also devouring rice noodles. It has almost become a full time job. I can’t get enough of them. Ever. These are my top 3 rice noodles recipes in no particular order:
Springy rice noodle salad with pea cream
Rice noodles with broccoli and chickpeas a.k.a my go to lunch
Sweet potato and rice noodle soup
And now I’m in love with these cauliflower rice noodles. I just grated some cauliflower, cooked it on a pan with sesame seeds, added a bit of tomato sauce and cream and noodles and voila! Delicious quick lunch was born. I used soy cream but you can absolutely use coconut milk for example. You can eat these noodles as a main dish or serve them with THIS! Super simple and satisfying.
Preparation time: 10-15 minutes
Serves: 4-6 people
- 9 oz / 250 g uncooked rice noodles
- 1-2 Tbsp oil
- 2 cups / 200 g grated raw cauliflower
- 4 Tbsp sesame seeds
- 1 ½ tsp curry powder
- 1 cup / 240 ml hot water
- ½ cup / 120 ml tomato sauce
- ½ cup / 120 ml vegan light or heavy cream or coconut milk or make your own cream
- ½ tsp salt
- 2 Tbsp soy sauce or tamari
Put a pot of water to a boil (for the rice noodles). In the meantime, heat up a pan and pour some oil in it. Add grated cauliflower and sesame seeds. Cook for a minute or two. Add curry powder and cook for a minute. Add hot water and let it simmer for a couple of minutes. In the meantime, boil the rice noodles until soft. To the cauliflower, add the tomato sauce, cream or coconut milk, salt and soy sauce or tamari. Stir. Drain the rice noodles and mix them with the cauliflower sauce. Serve right away!