KIDS LUNCHBOX - BLACK BEAN SPAGHETTI(GLUTEN FREE) WITH ASIAN DRESSING !

Lunch:  Black Bean Spaghetti, Vegetables and Tofu with Asian dressing, Boiled corn and Orange !

Snack: Pear, Seaweed snack, Cheez- It !

RECIPE

Today it’s kind of Asian dish for lunch box.  I used Black bean Spaghetti shape which is organic, gluten free, high in Protein, fiber and rich in Iron.  Don't expect the texture of this Black bean Spaghetti like other normal ones.  It’s very nutty and little chewy.  When it is dressed with flavorful sauce and crunchy it tastes good.  Make sure you make this couple of hours before to get full flavor and taste. 

LUNCH BOX 

SNACK BOX

YOU CAN GET BLACK BEAN SPAGHETTI

Black bean Spaghetti with Asian dressing

Ingredients:

Black bean Spaghetti - 300 gm
Colored Peppers - 1 /2 cup julienned (I used red, orange, and yellow)
Edamame - 1/4 cup
Pressed Tofu - 1 block (How to press TOFU???)
Cut Tofu to 1 inch cubes, sauté in the pan with little oil till golden brown.
Snow peas - 1/4 cup chopped to halves
Spring onion - 4 cut to 1 inch pieces
Garlic - 1/2 tbsp. finely chopped
Ginger - 1/2 tbsp. finely chopped
Cilantro - few chopped
Peanut oil - 2 tbsp
Salt as needed

Sauce:

Soy Sauce - 4 tbsp
Rice Vinegar - 2 tbsp
Brown Sugar - 2 tbsp (tightly packed)
Sriracha (Chili sauce) - 2 tbsp (Increase of decrease according to your preferance)
Pure Sesame oil - 1 tsp
Whisk the dressing in a bowl and keep it aside.

Method:

1. Cook Black bean Spaghetti as per the package instruction. (Cook, drain and wash in cold water), keep it aside.
2. Now heat peanut oil in a wok, add ginger and garlic.
3. Once raw aroma disappears add the peppers, edamame, and snow peas sauté couple of times and make sure it is 3/4th cooked but firm. 
4. Now add the dressing and switch of the flame.
5. Now in the same wok add the cooked Spaghetti and fried Tofu.  Toss well so that everything is mixed well and sauce is coated all over.
6. Now again switch on the flame and sauté once in a while until it is slightly warm.
7. Put off the flame, add the Spring onion and cilantro.

Note:

This tastes good after couple of hours.  When noodles soaks up in the dressing it tastes great with Crunchy colorful vegetables .

 

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SINGAPORE CURRY NOODLES - VERY FLAVORFUL !!!!

There are so many curry noodle recipes in South Asian countries that are influenced by Indian curry flavor.  This Singapore curry noodles is one of those and it is most popular take out menu in almost all Chinese restaurants here in America.  The noodle recipe which I am posting today is very flavorful, colorful and packed with all nutrients.  You can add vegetables according to your preferences(colored bell peppers,sprouts,napa cabbage, bokchoy etc) and proteins that work for you(I have used Tofu here).  If the ingredients are kept ready, this can be prepared in no time.  So enjoy making this spicy stir fried Singapore Curry noodles and have a treat with your chopstick :)

Two important things that you need for the recipe 

1. Thin Rice noodles/Rice Vermicelli - you can find this in almost in any supermarkets in ethnic food Aisle.

2. Curry powder - Oriental curry powder is also available in ethnic food Aisle.

Preparing the Rice Noodles:

I used half packet which is about 225 gm.  Prepare the Rice noodles according to the instruction given in the packet which you bought.  Keep it ready by draining the noodles and make sure not to over cook it otherwise it becomes mushy.

 

Singapore Curry Noodles

Ingredients:

Cooked Rice Noodles/vermicelli - 1/2 packet

Extra firm tofu - 1 cup cut into cubes

Onion - 1 sliced

Bell pepper - 1 sliced

Dried shiitake - 1 cup

Slice carrot - 2

Broccoli florets - 2 cups

Scallions - 1/4 cup sliced

Curry powder - 1 tbsp (See the note)

Soy sauce - 1 tsp (optional)

Chilli garlic sauce - 1 tbsp (use according to your spice level)

Ginger - 1/2 inch piece (very finely shredded)

Garlic - 2 flakes (very finely chopped)

Oil

Salt

Method:

1.  Blanch all the vegetables in hot water for 30 seconds.

2. Blanch the mushroom adding little salt in hot water for 1 to 2 minutes, drain and keep it aside.

3. Drain all the vegetables. (Reserve the liquid and use for making soups)

4. Shallow fry the cubed tofu in tsp of oil till light brown in color. (Crispy)

5. Heat oil in the wok, add Onion, bell pepper.

6. Now add ginger, garlic, vegetables, and 2 sauces.

7. Toss it in the high flame, now add the cooked rice noodles and fried tofu.

8. Sauté and give it a nice toss until everything is well blended.

9. Add salt if needed (as chilli sauce, soy sauce has already salt in it).

10. Garnish with sliced scallions, serve hot!!!!

 

 

Note:

1. The whole sautéing process takes only 1 minute, don't do it for long as it makes the vegetable soggy.

2. You can also add scrambled egg in the last stage.

3. Adding soy sauce is optional.

4. Add chilli sauce according to your spice level.

5. You can use the same water for blanching the vegetables and reserve the water for making soups or curries.
6. Don't use any Indian curry powder for making this curry noodles, use the oriental curry powder which you find in ethnic/asian aisle.  It makes a difference.  Use vietnamese or Japanese made curry powder.

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