Tip of the week 💡
answers to common questions, easy recipes and tips & tricks.
I’ve got a recipe for you today! I was inspired by IanKyo’s Asian Cucumber Salad and turned the idea into a whole-wheat noodle dish!
Start by boiling your whole-wheat noodles according to the package instructions, then set them aside. At the same time, hydrate the TVP (Texturized Vegetable Protein) in a separate saucepan according to the package directions, then drain and set aside.
Chop 2 medium-sized cucumbers into squares. Cut 1 bell pepper into thin strips, julienne a carrot, and break the broccoli into smaller florets. Open a can of sweet corn kernels, drain, and set aside.
Mince 3 garlic cloves and about an inch of ginger. Add them to a preheated pan with some olive oil, let them cook for a bit, then toss in the TVP, bell peppers, carrot, and broccoli. Sauté until the vegetables have a golden-brown sheen. Add the noodles and mix everything together.
Let’s prepare the sauce while the noodles and veggies cool!
For the sauce, you’ll need; 1/4 cup sesame oil, 2 tbsp rice vinegar, 1/4 cup soy sauce, 1/4 cup olive oil, 1 tbsp agave syrup, The juice of a whole lemon or lime, A dash of salt.
Mix all the sauce ingredients together. Then add the sauce, cucumber, and corn kernels to the noodles. I like to top it with chopped cilantro and a mix of nuts and seeds.
I like this dish cold, so I let it cool down to room temperature and chill it in the fridge for about 30 minutes before serving. Enjoy!!
If you have any questions in mind, feel free to ask below! I'll be answering them in the 'Tip of the Week' section of my newsletter. You can ask more than one if you have a lot on your mind. Let's help each other out! :)