Tonight, we were supposed to have leftover chili. But we had an impromptu trip to our local gourmet hot dog restaurant last night. Thank you Franktuary! While I didn’t have a grass-fed hot dog this time, I did devour their kale miso salad with local pastured kielbasa. It was delicious. I also had a decent amount of other protein sources today, and I could tell my body has met its protein quota in the last 24 hours. It’s good to listen to your body. It’s an art that takes practice, but it is your greatest tool in figuring out how to eat the best for you.
So in true Caitlin style, it was 4:30, and I quickly thought about what I really did want. Vegetables and noodles.
If you follow me on Facebook and Instagram, you may think I’m a Paleo diet devotee, but I’m not. I really like the Paleo plan for the most part, but it doesn’t work for me 100% of the time. When I reach deep inside, sometimes I can tell I just need something noodly. And I’m calling that a real word.
I have these ramen noodles by Lotus Foods on standby in the pantry. I really love them. However, I can’t tolerate brown rice very well, or products made with brown rice. Grains do tend to make me bloated. (Why I like Paleo most of the time). So I eat these in moderation when I’m craving noodly stuff. To mitigate the carbaliciousness of those noodles (and because I only had one serving of them left in the bag), I made my noodle dish with a package of Miracle Noodles, too. These things are crazy. Read their description in the link. A zero calorie pasta made out of a soluble plant fiber that is reminiscent of a rice noodle. We stock up on this stuff, also.
The best thing about both of these kinds of noodles is that once your water is boiling, they take less than 2 minutes to make. I kid you not.
So, before I even cooked the noodles, I sautéed up the bok choy I’ve been neglecting the past week. I have always loved sesame noodles, but they scream “add something green” to me. What better addition than bok choy? They go in the pan with a hit of gluten-free Tamari, some toasted sesame oil, and some pressed garlic and sliced ginger (or ginger powder, jarred minced ginger, whatever you have.) You may want to remember to remove the ginger slices before you toss with the noodles, otherwise you’ll have a bite to remember in a few minutes.
When your 2-3 minutes of noodle boiling are up, strain, pat dry with a paper towel, and throw the noodles in the bok choy pan. Add 2-3 Tbsp of tahini and some sriracha sauce for the finishing touch.
Toss well. Gobble up! Noodly cravings satisfied!