I walked in the door after a day of work and classes and headed straight to the fridge. Yes, it was that kind of day. A weird orange esque thing was sitting on my shelf; a kind friend purchased it for me at Whole Foods simply because of its weirdness in appearance. A box of gluten free brown rice noodles, mushrooms, soy sauce. Okay. I grabbed it all and went from there. A mandarin Asian dish emerged.
Take a look at the Sumo citrus that inspired this Asian dish. It’s huge, oddly shaped, peels extremely easily, and tastes wonderfully sweet.
- Brown rice noodles
- Garlic (2 cloves)
- Sumo citrus
- Soy sauce
- Coconut oil
- Ginger powder or root
- cook the rice noodles in boiling water – they seriously take no time to cook
- saute the chopped onion, minced garlic, and chopped mushrooms in coconut or olive oil
- add just a bit of Sriracha and soy sauce – i never measure but just enough to soak into the mushrooms and onion mix without becoming a sauce
- drain the noodles
- add the saute on top of the noodles
- to give it the perfect sweet-savory dynamic, cut the slices of sumo citrus into bite size pieces and add on top
Ugh I’m mad at myself. I have fresh ginger root in my fridge that I haven’t used yet. This would have been the perfect meal. I didn’t realize this until I began eating the dish while watching the end of an episode of Chopped on Food Network when they mentioned ginger. I literally yelled out loud at myself. So, upon loading my bowl up for round two, I added just a bit of ginger powder to see if the tastes were as genius as I suspected. They were. So, next time I will mince ginger root into the saute from the start.