Wednesday, February 2, 2011

The Betty Crocker Project : Easy Asian Beefless Noodle Bowl

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Today is Groundhog Day*, tomorrow is Chinese New Year and Valentine's day is right around the corner... so we're dealing with a lot right now. We decided to multitask and try to tie it all together. Did we succeed? Well... Today's recipe is super easy and is one of those special dishes that reheats well so you can enjoy it again and again. Which brings us to today's Vegan Valentine's Day suggestion :

Pack your sweetheart a special vegan lunch! Valentine's Day this year is on a Monday and that might make it a little hard to make this it an all-day love-fest. But you can make this dish in less than 20 minutes the night before or maybe that morning, pack it up , toss in something from The Pantheon of Baked Treats and a mini love letter and send a little love with your loved one that day... or even show a little love for yourself! I know I'll be saving some for myself. I adore noodles. I especially adore Asian noodle dishes. So really this is kinda a treat for me too.

So let's make some noodles!

Easy Asian Vegan Beef Noodle Bowl
  • 1 Package Gardein Beefless Tips (defrosted)
  • 3 Tablespoon + 1 teaspoon Sesame Oil 
  • 1 Teaspoon Cornstarch
  • 6 Tablespoons Braggs 
  • 1 Package Rice Stick Noodles (6oz package)
  • 3 Tablespoons Gingerroot (finely chopped)
  • 2 Cloves Garlic (minced)
  • 1 Bag Frozen Stir Fry (ours had Pea Pods, Baby Corn, Water Chesnuts, Bamboo Shoots and Carrots - but really there are so many to choose from or you can just get your own selection of Stir Fry Veggies and use that - you need around 3 Cups of Stir Fry Veggies) 
  • 3/4 Cup Better Than Bouillon - Vegan Beef Broth (prepared per the instructions on the package) 
  • 1/3 Cup Rice Vinegar
  • 1/3 Cup Agave Nectar
  • 1/4 Teaspoon Red Pepper Flakes (crushed) 
  • 3 Green Onions (diced)
In a glass bowl, toss Gardein, 1 Tablespoon Sesame Oil, Cornstrach and 1/2 Teaspoon Braggs. Cover and refrigerate for 15 minutes.

At the same time, in a large bowl, soak noodles in enough cold water to cover them for around 7 minutes. read the instructions on your package though - because some may call for more or less soaking in warm or hot water. I recommend following the instructions on your noodle package.

Heat your neglected wok over a medium heat. Add 1 Tablespoon of Sesame Oil and rotate the wok in your wrist to coat the inside. Add Gingerroot and Garlic; mix them in the Oil for 30 seconds. Add Stir Fry Vegetables and stir fry until they are tender but still crisp. If you are planning on reheating this you will want to keep them more crisp than tender.Then remove Vegetables from the wok and put them in a warm bowl.

Add 1 Tablespoon of Sesame Oil to the wok and rotate your wok again to coat the inside. Add your Gardein with the Marinade and stir fry for no more than 4 minutes. You want it to have a nice browned outside. Remove the Gardein from the wok and place in the bowl with the Vegetables. I put my Gardein on top so that the Oil running out of the Gardein can flavor the Vegetables.

Add Broth, Vinegar, Agave Nectar, remaining Braggs, remaining Sesame Oil and Red Pepper into the skillet. Stir in your soaked noodles and increase the heat slightly. Toss and cook for no more than 2 minutes. Once your noodles are tender, stir in your Gardein and Vegetables. Cook for around 1 minute. Sprinkle with some Green Onions over the top and serve with some chopsticks to keep it real.

*Does anyone else think it's sad that Harold Ramis and Bill Murray stopped being friends after filming Groundhog Day? I mean - C'mon you guys were Ghostbusters together. Can't you just hug it out?


  1. I just finished making and EATING is one of the most INCREDIBLE dishes I have had yet!

    Bless you both....and everyone RUN and try this!

  2. I am impressed and this is a mouth watering recipe. The ingredients are just too tempting.