Asian-Inspired Truffle Noodles

(GF) Gluten-Free, (VG) Vegetarian

A vegetarian Asian-inspired noodle recipe that maximizes the nutritious properties from a number of vegetables and minimizes the unbeatable cravings for carbs! Add some grilled chicken or fish on top for an extra protein-kick in this meal.

Nutrition of Ingredients:

Edamame Beans

• high in protein, fiber, vitamin K and folate
  

Shiitake Mushrooms

• high in magnesium, potassium, protein, and fiber

• contains anti-oxidant and anti-inflammatory properties
  

Brown Rice / Lentil Pasta

• high in fiber

• gluten-free and IBS-friendly substitution for regular pasta
  

Coconut Aminos

• high in potassium, vitamin B, and vitamin C

• a low-sodium, soy-free and gluten-free alternative to soy sauce

Servings: 2

Calories / Serving: 460

Prep Time: 10 min

Cook Time: 25 min

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Ingredients:

• 4 ounces Trader Joe's Organic Yellow Lentil & Brown Rice Pasta (can sub with other gluten-free pasta if desired)

• 1 cup edamame beans, with shells removed

• 1 cup chopped shiitake mushrooms (can sub with other mushrooms if desired)

• 1/2 cup chopped shallots

• 1/2 cup chopped scallions

• 1 Tbsp minced or crushed garlic

• 1 Tbsp minced or crushed ginger

• 1 Tbsp olive oil

• 1 quart water, for boiling pasta

• 1 Tbsp brown butter (I find mine at Trader Joe's)

• 1/2 tsp red chili flakes

• 1 tsp garlic powder

• 1 tsp sea salt

• 1/2 tsp truffle seasoning (I find mine at Trader Joe's)

• 3 Tbsp coconut aminos

• 1 ounce filtered water, for veggie stir-fry

• 1/4 cup chopped fresh basil

• 1/2 tsp sesame seeds

Instructions:

1. Boil 1 quart of water on high heat with red chili flakes, garlic powder, and sea salt. Stir frequently to keep spices mixed.

2. Add pasta and let cook covered or half-covered for 8 minutes.

3. Add the edamame and let boil for another 2-5 minutes (depending on desired tenderness of the pasta).

4. Strain and set aside to cool.

5. In a medium sauté pan, heat 1 Tbsp of olive oil on medium-high heat.

6. Add the shallots, garlic, ginger, mushrooms, truffle seasoning, and 1 ounce of filtered water. Cook for 3-5 minutes, stirring frequently.

7. Add the cooked pasta and edamame to the sauté pan. Reduce heat to medium and mix well.

8. Add the scallions, fresh basil, coconut aminos and brown butter. Let simmer for 2-3 minutes (or until most of the liquid is gone). *Note: Stir frequently to coat the noodles more evenly.

9. Top with sesame seeds and serve!

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