I often try to avoid an abundance of wheat in my diet, opting for chickpea, lentil, mungbean, or rice alternatives when I can. This bowl is almost a rice noodle take on a Vietnamese garlic noodle that usually uses a simple wheat noodle. It’s the greatest balance of Asian and European influence. I also added green peas because peas are a great source of vitamins, fiber, and protein! Here’s the general idea:
1 serving rice noodles
1-2 cloves garlic (garlic powder also works)
A handful of scallions, sliced
1/2 cup (more or less) frozen peas (fresh would be A+ too)
1-1.5 tbsp butter
1 tbsp oyster sauce
1 tbsp soy sauce (no need to add salt whenever you’re cooking with soy sauce)
Boil the noodles until soft, then drain. Meanwhile, fry the scallions and garlic in butter until they start to sweat. Add peas, oyster sauce, soy sauce, chili flakes, and black pepper. After another couple minutes, add the cooked rice noodles and stir until coated. Serve with a sprinkle of parm and more scallions if desired.
The final product should be super garlicky, a little fishy and salty from the oyster sauce, and an all around umami bomb.
Makes about 1, maybe 1.5 servings.