Sesame Crunch Noodles

I’m going through a real sesame phase and am enjoying sesame oil and seeds. This crunchy stir fry lightly cooks the vegetables making for a crisp and delicious meal. 

Start by soaking pad thai rice noodles in boiling water for about 5 minutes. Rice noodles are an excellent staple for coeliacs as it never feels like you are missing out. Keep the noodles soaking whilst you prepare and cook the veg. 

Warm a little sesame oil in a large wok and add chopped broccoli and slices of yellow pepper. Stir frequently to ensure even cooking. After 3 -5 minutes add chopped spring onions and sweetcorn and continue to stir fry for a further 3 – 5 minutes. Drain and then add the rice noodles. Season with gluten free tamari and continue to cook. 

Serve with toasted sesame seeds to add extra bite. I love the combination of crunchy vegetables in this vegan and coeliac friendly dish. 

Coriander Stir Fry

Coriander is quite a divisive herb, those with an aversion to it will taste soap and be unable to taste anything else at all. Fortunately I don’t have this aversion and I love the warm, peppery taste of coriander and enjoy cooking with it. This stir fry uses coriander as a key flavour. 

Cook enough brown rice for the number of people eating the meal. Once cooked drain the rice and stand to one side.

Now it’s time to get to work on the stir fry. Start by chopping courgette and whilst you do warm a little sesame oil in a wok or large frying pan. Add the courgette to the wok and cook for a couple of minutes. When the courgette starts to soften add tofu pieces to the pan. As ever I use Cauldron tofu but I’m actually using the ready marinated pieces. Continue to cook on a high heat for a further 5 minutes stirring frequently. 

Once the tofu has started to crisp add chopped spring onions, pak choi and chopped coriander. Keep stirring and continue to fry for a further 5 minutes before sprinkling with a teaspoon of gluten free tamari. 

Once all the vegetables and tofu are cooked stir through the brown rice until evenly distributed. 

Serve with an additional coriander garnish and enjoy tucking into a perfect coeliac friendly vegan meal. 

Greenie Vegan Stir Fry

After a Sunday morning yoga session on one of the hottest days of the year I’m ready to recharge with a lunch that would make anyone smile. 

This is incredibly simple and quick to cook. I’m using vermicilli rice noodles as they are gluten free and tasty. Place the noodles in a bowl and cover with boiling water. This will cook them enough to stir fry. 

Whilst the noodles are soaking in boiling water warm a teaspoon of sesame oil in a wok. Chop asparagus and broccoli and add to the wok. Cook for approximately 8 – 10 minutes and then drain off the noodles and add to the stir fry. 

Continue to cook and ensure you keep stirring to evenly distribute the vegetables and the noodles. 

Add gluten free soy sauce. I’m using the Kikkoman tamari and continue to cook. Finally turn down the heat and add spinach. Allow it stand on top of the noodles to start wilting before stirring through the noodles. 

Perfect for reenergising on a summer afternoon. 

Vegan, Coeliac Friendly Fried Noodles

I love crispy fried noodles and before I was diagnosed with coeliac disease (and a few other dietary requirements to boot) I used to love fried noodle dishes at Thai or Chinese restaurants. This is my own version and is still super tasty. 

The veg I’m using in this is a first for me and inspired by the miniature aubergines I found in my local supermarket. I chopped the miniature aubergines (so tiny and cute), a courgette and some green veggies. I used broccoli, green beans and asparagus as I love crunchy seasonal veg and like to get as many into one meal as possible. 

Warm a teaspoon of sesame oil in a wok or frying pan and when warm add the veg directly. Whilst the veg is stir frying I soak rice noodle nests in boiling water. This gives the noodles a more al dente crunch which is perfect for this dish. 

Once the veg is looking well stir fried drain the noodles and add the wok. Make sure the heat is high and then drizzle a little more sesame oil in. The noodles will start to brown and crisp. I use simple flavouring in this dish with a sprinkle of tamari. The Clearspring or Kikkoman gluten free brands are great and easy to get hold of. 

After a few minutes the lovely stir fried noodles and veggies will be all ready. I’ve toppes with some chopped spring onions and toasted sesame seeds just before serving. It’s made an amazing Friday night dinner. Mmmm.