Asian rice noodles with shiitake and rhubarb sauce with garlic, ginger and chili flakes
Rhubarb with Asian style noodles!? Yes, and what a great surprise is this combo! With it’s slightly sour taste, the rhubarb forms a nice creamy sauce. It combines well with the garlic, ginger and chili flakes.
Ingredients
- Rice noodles
- Rhubarb – I use two stalks for about two cups (when cut).
- Garlic – I like garlic a lot so I used two cloves, you can go down to one.
- Ginger – Finely grated, one tablespoon.
- Chili flakes – Just a hint, to your own taste. I used a quarter teaspoon.
- Orange juice – To simmer the rhubarb in. I had a large orange and took the juice of a half.
- Maple syrup – Just for an extra touch of sweetness.
- Coconut aminos – Leave out for fermentfree.
- Sesame oil – Just a few drops. Leave out for fatfree.
- Avocado oil – Leave out for fatfree.
Medical Medium
If you eat fermented foods, you can combine the rhubarb with coconut aminos. If you like things a bit more sweet you can add maple syrup. For fatfree you can bake the shiitake in some drops of water and leave out the sesame oil.
Other recipes with rhubarb
FAT
Is this recipe vegan?
Yes!
Is this recipe Medical Medium?
Yes, it’s vegan and gluten free. And you can make your own choice to have it fat, oil and/or ferment free.
Is this recipe AIP paleo?
No, it has rice which is a grain. And it has chili flakes wich are nightshades.
Asian rice noodles with shiitake and rhubarb sauce with garlic, ginger and chili flakes
This recipe may contain
affiliate linksWhat a great, unexpected combination! Rhubarb makes a slightly sour and silky smooth sauce that is elevated by the garlic, ginger and chili flakes. You can combine with maple syrup, coconut aminos and sesame oil, but you can also leave out for a bit less sweetness or for fat and fermentfree.
Equipment
- ceramic non-stick pan
- (sauce)pan optional
- bowl for the noodles
- garlic press
- grater
Ingredients
- 1 serving rice noodles
- 2 cups rhubarb measured cut in small pieces, I used two stalks
- 2 handsful shiitake mushrooms
- 2 cloves garlic
- 1 small piece ginger finely grated into one tablespoon
- 1 hint chili flakes to your own taste, I used a quarter teaspoon
- 1 tbsp maple syrup
- 1 tbsp coconut aminos leave out for fermentfree
- 2 to3 drops sesame oil leave out for fatfree
- avocado oil leave out for fatfree
Instructions
- Prepare a serving of rice noodles as specified on the package you have.
- Cut the rhubarb into small pieces and measure when cut. I used two large stalks for about two cups.
- Juice half an orange juice (or a whole if it's small) and use a saucepan to braise the rhubarb pieces (for about 5 minutes or until soft).
- Also add the maple syrup, coconut aminos and sesame oil if you want to use those.
- Wash and slice the shiitake. Bake them in the ceramic non-stick pan with a bit of a avocado oil. Or in just a few drops of water if you eat fatfree.
- Press the garlic. Grate the ginger. Add both with the chili flakes.
- If you don't have a separate sauce pan, bake the shiitake first in the ceramic pan. Than take out and set aside. After this, braise the rhubarb in the ceramic pan.
- Stir the rhubarb into a sauce. Mix the baked shiitake into the rhubarb sauce.
- Serve the sauce with the noodles.
Notes
Prepare the rhubarb separate from the shiitake so you can both give them the preparation that’s best. You can use a sauce pan and a ceramic pan. Or if you have just a ceramic pan, make the shiitake first and set them aside to braise the rhubarb in it.
Nutrition
Calories: 360kcal | Carbohydrates: 78g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 471mg | Potassium: 843mg | Fiber: 6g | Sugar: 15g | Vitamin A: 546IU | Vitamin C: 22mg | Calcium: 257mg | Iron: 1mg
