I loooooooove noodles after an intense workout, and it’s pretty easy to whip up a bunch of gluten free pasta and a big pot of sauteed veggies and meat while I’m eating my breakfast. It’s really a no-brainer, easy to bump up flavor and keep fat low, a perfect recipe for post-workout nutrition…
What you’ll need….
1/2 package of gluten free noodles, your choice
heavily salted water
2 tsp sesame oil
2 tsp grated ginger
1 Tbsp minced shallot or onion
10 button mushrooms, quartered
1/2 red bell pepper, diced into 1″ pieces
1 cup snow peas slivered
1/2 small chinese cabbage, chiffonade (ribboned)
1/2 cup roasted butternut squash
1/2 cup chicken broth
1 Tbsp fish sauce
1 tsp tamari
1 Tbsp rice vinegar
2 tsp mustard
2-3 tsp chinese 5 spice
juice 1/2 small lemon
Shaved Lean Pork, (enough for 4 servings)
2 tsp cornstarch dissolved in 2 Tbsp cold water
1 small bunch of basil, shredded
sea salt and pepper to taste
Get a large pot of salted water boiling and add your noodles, cooking as per instructions on the packet. Meanwhile, heat up the oil in a wok, and add the ginger and shallot, cooking over medium-high heat for a minute or two, and then add in the mushrooms and fry for another couple of minutes. Add the rest of the vegetables, half of the broth and all seasonings, and stir-fry for about 5 minutes until everything has started to soften but still retains crispness and color. Add the pork and the rest of the broth and stir fry for another couple of minutes, until the pork turns opaque, and then whisk in the dissolved cornstarch and let simmer for a minute on high heat, toss everything quickly, adjust the seasoning, and serve with the shredded basil on top, and the pasta underneath!
I like to have mine portioned out in a saucepan before I leave for the gym so it’s ready to reheat when I step in the door. The rest gets shared with my partner, with 2 servings left over for the next day.
