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Title : Stay-In Meal: Easy Noodles and Spring Rolls
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Stay-In Meal: Easy Noodles and Spring Rolls

This is the perfect, easy, fresh, tasty food make the weekend or during the week of busy work, when you crave some delicious takeaway and comfort that comes along with it. This is one of our go-to meals, it is fast and fully customizable. As long as you have some noodles, rice and papers, the rest is up to you (and what you have Chillin 'in the fridge).

have been meaning to post this for a couple of weeks now, and my sincere apologies to a special person out there who so kindly asked me a prescription after putting a picture of herself on Instagram! I've never written my steps to do this is usually just a shed, pinch, and Dash free for all in a pot. I was holding also to take better photos. After three different attempts to do this and try to photograph every occasion presented a new dilemma ... and finally I gave up. It started with my daughter having a bad night and were held (try to take pictures holding a toddler screaming in their ear..it just a bit of a challenge!), then began my remodeling kitchen (bah! no counter roll rolls!), then the worst .. the corner of my memory card out, and could not find a replacement for him anywhere! Therefore, new photos did not happen. Hopefully these images will suffice, and you take my word that these noodles and rolls are so delicious (and certainly much better for you) than almost anything you could get at a restaurant.

we used to get Thai Take-out every Friday night. Without fail! Now that I have a couple of Thai, Vietnamese, Japanese, Chinese and manga have inspired fast food, I think I like to stay home and cook something a little healthier. The first came with the noodle soup when I feel a little Japanese-style udon noodle soup. Since I could not find a restaurant in town that had something like that, I had to make my own. I added the spring rolls to food because we love this, and once the hang of it that are quite easy to make.

You can change the ingredients, add different herbs and spices, flavored oils, change up the dipping sauce ... there are many ways to make this to your own! I have included my suggestions below, but have fun with it, the sky is the limit! Or use what you already have, this is a great meal to use up vegetables that may have bought too much, or some items you want to clean.

The next time digging around the junk drawer to find that menu to perform, make this Asian-inspired food "lost" instead! We hope you enjoy this one as much as we do!

for the Rolls:

8 wrappers rice paper, or however many you like to do (I buy rice paper at a local supermarket or Asian can be found on the world market, even our usual supermarket, Meijer, have them)

A large bowl of hot tap water

filled desired ready to go:

• tofu
• peanuts
• rice noodles cooked
• red peppers
• cos
• carrots
• chopped cucumber
• herbs: I like mint, cilantro, basil
• anything else you would like!

** My favorite combination for the rollers is fresh herbs, lettuce, tofu, carrots and roasted peanuts **

to roll:

This part takes a little practice, but it's a bit of fun! My biggest mistake was that he used to used to worry about plugging the wet rice paper towel, which is not necessary. Nor it is needed to roll on top of a towel, which I think is impossible. This additional water is needed to soften the paper. Instead, use a wooden board and wet rice paper in warm (not hot) water for a few seconds and then remove it, while still looking firm and place horizontally wet on the chopping wood. Since there is, as fillers, that will absorb water and become soft and flexible are added.

Add your fillings half wet rice paper.

Pull the nearest you on your fillings end.

times in the right and left ends.

roll away from you, holding fillings and try to keep it as tight as possible.

Mine are not perfect! And still I have some total failures. But while the fillings are stuck there, everything is fine. Serve with your favorite sauce accompaniment. There are some great recipes online if you want to make your own, but in a pinch using San-J peanut dipping sauce .

to make the noodles:

serves 2 to 4

Ingredients:

• 32 oz vegetable broth
• 2 to 3 teaspoons grated fresh ginger
• 1 clove garlic, pressed
• 1 to 2 tablespoons soy sauce, tamari or Bragg Liquid Aminos
• 3- [6onzascocidas udon noodles other choice noodles (cooked separately according to the instructions, mix with a little toasted sesame seeds or other oil, and set aside)

Other ingredients as desired - Choose some (or as much as you want, if you add a lot of vegetables, you may need to add one little more water or broth):

• shitake mushrooms 1/2 cup
• 3 oz extra firm tofu, cubed
• 1 cup spinach leaves
• 1/4 cup daikon, sliced ​​(Asian radish)
• 1/2 cup snow peas
• 1/2 cup carrots fine
slices
• celery 1/2 cup thinly sliced ​​
• 1 cup shredded cabbage
• 1/2 sheet of nori (cut into small pieces)
• 1 tablespoon of miso

to serve (all are optional):

• romaine lettuce leaves whole
• herbs fresh: mint, basil, cilantro
• lemon drops
• oil roasted sesame seeds (just a few drops)
• rice vinegar (just a pinch)
• thinly sliced ​​scallions or green onions

** My favorite combination of noodles is tofu, carrots, shiitake mushrooms, with a few drops of oil seed sesame and served with herbs, romaine lettuce and green onions. **

cooking:

1. In a large pot, boil the broth and soy sauce to a boil and add ginger, garlic and vegetables of choice and simmer until vegetables are tender but still crisp and bright color. Divide your cooked noodles among bowls and hot soup over the top is poured. Add in flavors and toppings of choice and enjoy!
2. Alternatively, you can start by saute garlic, ginger and vegetables firmer (ie, mushrooms, carrots) in a little coconut oil. After a few minutes, add soy sauce and broth and bring to a boil then reduce heat and simmer, adding any other optional ingredient (ie, miso, cabbage, spinach). Simmer until vegetables are crisp-tender. Divide your noodles, and pour the hot soup over them. Top and enjoy!

Source: feedingyourbeauty.com

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