Asian Noodles with Veggies
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Ingredients
2 TBSP olive oil
4 garlic cloves, peeled and chopped fine
1 scallion, ends trimmed, and chopped
3 TBSP sesame seeds*
¼ to ½ cup SCD-safe whole peanuts*
4 cups celeriac, peeled and julienned into thin noodle-like strips
2 TBSP white wine vinegar
2 TBSP honey
1 cup carrots, peeled and diced into rounds
¼ cup SCD-safe frozen peas
1 tsp sea salt
2 TBSP sesame oil
2 TBSP (30 ml) olive oil
4 garlic cloves, peeled and chopped fine
1 scallion, ends trimmed, and chopped
3 TBSP (45 ml; 42 grams sesame seeds*
38-75 grams SCD-safe whole peanuts*
624 grams celeriac, peeled and julienned into thin noodle-like strips
2 TBSP (30 ml) white wine vinegar
2 TBSP (30 ml; 40 g) honey
130 grams carrots, peeled and diced into rounds
33 grams SCD-safe frozen peas
1 tsp sea salt
2 TBSP (30 ml) sesame oil
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Instructions
- In a wok pan, over medium heat, sauté the garlic, scallion, sesame seeds, and peanuts in the olive oil until golden-brown. Be careful not to let the sesame seeds over-brown/burn.
- Next, toss in the celeriac strips, along with the salt, sesame oil and 1 TBSP of the vinegar and honey.
- Cook for 5-10 minutes, stirring frequently.
- Finally, add in the carrots and peas.
- Pour in the remaining vinegar and honey, and allow the "noodles" to cook until done, about 20 minutes.
- You can serve this dish warm or chilled.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 6 months after symptoms have cleared to try whole peanuts, and for at least 3 months to try any seeds. Following SCD can be challenging for those who enjoy those ethnic cuisines that use noodles in their repertoire. We experimented using celeriac as a base ingredient to create this pan-fried Asian "noodle" entrée. For variation, you could add in more vegetables or meats, as you prefer.
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