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Spring Pea and Onion Gluten Free Noodle Bowls


  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 2 1x

Ingredients

Scale
  • 1 to 1 1/2 cups shelled fresh English/Spring peas or thawed frozen peas (about 56 ounces)
  • 12 tablespoon extra-virgin olive oil or avocado oil
  • 1/3 cup chopped red onion
  • 23 cups vegetable broth
  • 1/4 tsp minced garlic
  • 2 tbsp tamari sauce (or soy sauce if not gluten free)
  • 56 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

Instructions

  1. 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.
  2. 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.
  3. 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!

Notes

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.

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