Tuesday, 30 March 2010 14:42

Gluten-free Noodles with Korean Tempha

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My best friend (Sarah Tracey of Dharma Harvest) whipped up an amazing meal, with ingredients mainly from the farmers market. It tasted like something I could have found at a restaurant - full of flavor and texture. And the best part is, it was gluten-free.

Ingredients:

  • sunflower oil 
  • big bundle of baby bok choy 
  • 2 clusters of enoki mushrooms 
  • 1 clove of garlic 
  • 8 baby artichokes 
  • 1 package of tempha from Dave's Korean **the soy sauce in this may not be GF - you may want to use another brand**
  • Quinuoa spaghetti or other gluten-free vegan pasta of choice 
  • Olive & Pear Salad Dressing from Dave's Korean **the soy sauce in this may not be GF - you may want to use another brand**
Directions:
  1. Wash all produce. Cut the off the stems of the bok choy and put the leaves in a separate bowl
  2. Put a large frying pan or wok on medium heat with sunflower oil 
  3. Add bok choy stems letting them cook while you cut the garlic
  4. Prep the baby artichokes by peeling a few leaves off the outside, cutting the tops of the leaves and slicing them into quarters
  5. Remove the choy stems into a bowl and place the mushrooms into the frying pan. The mushrooms will start to release a sweet juice- keep this in the pan! When the mushrooms are tender and cooked thoroughly (they have a buttery consistency) remove them into the bowl with the choy stems. Keep as much of the mushroom juice in the pan as possible. 
  6. Add the garlic and the artichokes- let them simmer. You may need to add an 1/8 cup of water and let them cook until the artichokes are close to tender.
  7. Set the water to boil for the pasta and follow the instructions on the package. When they are just about tender add about 1/4 cup of the Olive & Pear dressing, the mushrooms, the choy stems, the tempha on top of the chokes. 
  8. Place the greens from the choy at the top of the mountain and cover with a tight fighting lid. This warms everything, finishes cooking the artichokes and steam the greens. 
  9. When the pasta is finished, toss it with the dressing to lightly coat it, plate it, and top it with the rest when the greens have wilted. 
  10. Eat up and enjoy :-)
Read 3597 times Last modified on Tuesday, 24 April 2012 01:56