>You guys! I don’t think I’ve been properly raving about SPRING lately! My posts have been a bit slow and I haven’t been Instagramming up a storm lately. I’ve been stressed about some boring and not-worth-talking-about work/financial/etc. stress that’s super lame and has been making me feel a bit off. But spring has been making me feel much happier and more like myself lately, and I’m trying to just appreciate and enjoy that!
The shining sun and blooming flowers, and especially the late sunsets are unbelievably wonderful!I also love the return of that feeling where it’s easy to eat healthfully. Well, easier. All winter long I wanted hot baked bread and comforting food and had to force myself to eat fresh fruit and veggies. But when the sun is shining through my wide-open windows as early as breakfast time and as late as dinner time, it’s magically easier to fix a healthy meal.
The other day, this meal was an unplanned off-the-cuff dish that I threw together crossing my fingers that what I was making would turn out well, and I LOVED it. Just a fairly simple bowl with some cellophane noodles, a quick sauté of chickpeas, snap peas, some Thai spices, and even more fresh veggies on the side 🙂
serves 1
1 serving cellophane noodles (aka saifun noodles/bean threads/glass noodles – though I think rice or soba noodles would both be fantastic in their place)
1 t vegetable oil
1/2 C chickpeas
1 C snap peas
1 t fresh Thai seasoning (I use this brand)
1 clove garlic, minced
1 T reduced sodium soy sauce or tamari
1/4 t crushed red pepper
1 small Persian cucumber, sliced
2 carrots, peeled and shredded
2 T seasoned rice vinegar
1 t honey
optional: ground harissa, cilantro, scallions, Thai basil for garnishes
Boil noodles according to package directions. Meanwhile, heat oil in a large nonstick skillet. Add the chickpeas, snap peas, and crushed red pepper and sauté for a few minutes until starting to brown. Then add the garlic and Thai seasoning and sauté for another minute or two until fragrant. Stir in the soy sauce and turn off the heat.
Arrange the noodles, cucumber, carrot, and chickpea sauté in your bowl. Mix the rice vinegar and honey together in a small dish and pour on top of the noodles and raw veggies (you can pour it over the sauté too if you want, it’s all good!) I sprinkled mine with a tiny touch of ground harissa for extra spiciness, but you can garnish with anything you want (or nothing.) Dig IN! I had a little bit of sweet chile sauce to go with, which was fantastic.
Nutrition facts per serving: Calories: 480; Calories from Fat: 70; Total Fat: 7.8g; Saturated Fat: 1.2g; Sodium: 775mg; Total Carbohydrates: 94.9g; Dietary Fiber: 13.8g; Sugars: 10.6g; Protein: 11.4g
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