Lemon Sauce Noodles
IntroductionA sweet and tangy lemon sauce blankets fresh vegetables and tender noodles in this quick stir fry dinner. Way better than takeout, both in nutrition and taste! A sweet and tangy lemon sauce blankets fresh vegetables and tender noodles in this quick stir fry dinner. Way better than takeout, both in nutrition and taste!
zest and juice of 2 lemons, plus additional juice to make ¼ cup (if required)
½ tbsp tapioca starch (not granules)
¼ cup low sodium vegetable broth
1 tsp tamari
1 (1 g) packet stevia
generous pinch chili flakes
1 tsp fresh-grated ginger
¼ tsp nanami togarashi*
1 large clove garlic, minced
30 green beans
3 ½ oz broccoli
2 oz brown rice noodles (I used a wide, "Pad Thai" style), cooked and drained
*Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Brown rice Pad Thai noodles: http://www.anniechun.com/our-food/noodles/pad-thai-brown
In a small amount of water in a wok or saute pan, cook beans and broccoli until just crisp-tender.
Pour in the lemon sauce and noodles.
Simmer, stirring, for 4–5 minutes until the sauce is thick and coats the noodles and vegetables.
Serving Size: Makes one generous serving
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.