Instant Rice Noodles

Rice-based pasta is a gluten-free alternative to wheat. As such it is a healthy energy source with less inflammatory effects in most people. However, the absorption of rice pasta is fast and raises blood glucose levels, but this does not happen if it is consumed in moderation and, above all, in the company of abundant vegetables (and mushrooms, as in this recipe) rich in fiber, which delays assimilation.

The ingredients in this recipe stimulate the immune system. Carrot is very rich in antioxidant beta-carotene that is also transformed into vitamin A as the body needs it. Shiitake contain polysaccharides that benefit the intestinal microbiota and immunity, while chives provide sulfur compounds that help the liver perform its detoxifying function.

It also contains abundant B vitamins, which are beneficial for the nervous system, liver function and to control homocysteine, which is a risk factor for cardiovascular disease. These vitamins are found in nutritional yeast, mushrooms and spinach (folic acid).

This recipe to take away in a container has the virtue of being very comforting on cold days, since the preparation is finished just before consuming it by adding water or boiling broth. Of course, it is recommended that the chosen container be made of glass.

Rice noodles with vegetables and shiitakes (take away recipe)

Ingredients for 4 servings:

• 100 g of rice noodles
• 4 French chives
• 1 carrot
• 30 g of spinach sprouts
• 6 shiitake mushrooms
• 4 teaspoons nutritional yeast
• 1 teaspoon miso (choose gluten-free)
• 1 tablespoon of tamari (choose gluten-free)
• homemade vegetable broth or water

preparation:

1. Briefly boil the rice noodles in plenty of salty water to pre-cook them. Strain them and rinse them with very cold water to slow down the cooking, add a drizzle of oil and stir so that they do not become caked.
2. Wash the vegetables and mushrooms, and chop them finely.
3. Place the mixed miso and tamari at the bottom of the jar.
4. Sandwich the rice noodles with the nutritional yeast and the rest of the veggies in layers. Cover and refrigerate.
5. At the time of consumption, add water or boiling vegetable broth, stir, let it rest for a few minutes and ready to eat!

Other taper recipes:

• Leek and apple cream with broccoli and carrot balls