Gluten free noodle bowls with Spring peas and onions are a light but flavorful Spring dish! Made gluten free with vermicelli rice or kelp noodles, they’re great with seafood, chicken, or tofu! Ready in 30 minutes or less. This noodle bowls recipe is the perfect way to use Spring produce!
Confession time. You know how I mentioned last week that I had to “trick” the Kiwi into eating tomatoes with this recipe? Well, this week, I tricked myself with peas. Don’t get me wrong. I love peas, but I don’t buy them often because when I do, they end up mushy. And the only time I want to eat mushy peas is if it’s in a split pea soup. Please tell me you can relate?
Well, today is different. I figured something out. Actually, thanks to FOOD52, I figured out how to pick the perfect PEA POD! Ones that are perfect in sweetness and not too ripe. Check it out.
1(a). The Pods – To open a pea pod, pull down on the stem to string it and gently push out the attached peas. Shelling a pound of peas can take a while, so enlist a friend and get some gossip in while you work! (We halved this pod with a knife just for show, so don’t do that.)
1(b). Buying Guide – When you’re buying shelling peas at market, look for firm, round pods 3-4 inches long that rattle just a little when you shake them. They should be smoothly green and unblemished — the peas hit peak sweetness and then rapidly become starchy, so avoid older-looking pods.
Yep, there was my “AH HA” moment. Shake the pea pod. Look at the color. Dang, I had it all wrong. I just grabbed, bagged, and went on my merry little way. Only to find brown spots on the peas when I got home. No beauno!
But I think I redeemed myself with a fresh pod and new gluten free recipe! And the Kiwi is quite pleased now that I’m buying more peas these days. HE LOVES PEAS! it is Spring ya know, we must ENJOY THE HARVEST. 🙂
Now about that gluten free noodle bowls recipe….
At first I had not a clue what to pair with my beloved fresh peas. The first thing that came to mind was a stew or shepherd’s pie, but I wanted to make something light and refreshing. Something we can eat as COLD leftovers. Something gluten free and/or grain free of course. And then I remembered my kelp noodles still in the fridge. Yep, another “AH-HA” moment. Gluten free noodle bowls!
You could also pair this recipe with rice noodles (like the ones I used here) to give it more starch. It all depends on what you’re looking for in a noodle, am I right? And Kelp noodles are a strange thing, but I do love them for their extra crunch and grain free eating. So yes, how about we add PEAS, ONIONS, VEGGIE BROTH, and Seafood to those noodles for extra vitamins Omegas.Print
- 1 to 1 1/2 cups shelled fresh English/Spring peas or thawed frozen peas (about 5-6 ounces)
- 1-2 tablespoon extra-virgin olive oil or avocado oil
- 1/3 cup chopped red onion
- 2-3 cups vegetable broth
- 1/4 tsp minced garlic
- 2 tbsp tamari sauce (or soy sauce if not gluten free)
- 5-6 oz rice noodles or kelp noodles
- 8 oz of fish, shrimp, tofu, or chicken (diced). We used sizzlefish haddock
- 2 tbsp honey mustard
- fresh lime juice
- dash of black pepper
- First prepare your protein. For this, combine your garlic, honey mustard, olive oil, and tamari sauce in a small bowl. Coat your fish fillet or protein in the sauce . Grill or bake for 10-12 minutes (if using fish) at 400F. While the fish (or other protein) is cooking, rinse your noodles and add to 3-4 cups boiling water with a dash of salt. Rice noodles usually cook in about 8-10 minutes. Kelp noodles take about a minute or two. You want to cook them at medium heat then drain and rinse with cold water. Set aside.
- Remove your protein/fish from the oven. While your noodles and fish are cooling. Prepare another pot with your broth, peas , and onion. Cook on medium high heat for about 4 minutes or until veggies are almost done. Then add in your noodles. Mix well. Let it simmer a few more minutes on low to get everything warm and cooked.
- Spoon noodles, veggies, and broth into bowls. Add your chopped fish or protein on top and a squeeze a little lime juice on top! Feel free to add in a dash chili pepper or black pepper too for spice!
you can easily double this recipe to serve 4! And if you are using chicken, the cooking time with be about 7-10 minutes longer in oven depending on the thickness of your chicken meat.
Oh heavens yes, such a great combo! Especially when you grill your protein in a little bit of lime and mustard beforehand. Just sayin.
Are you crunchin on peas this Spring? Whats your favorite “pea” dish?
Share with me… peas? (Please excuse my extra corny and punny questions)