Mushroom Drunken Noodles

Cooking for one isn't always easy if you are used to cooking for a family all your life.  It definitely takes some getting used to, but it is easy once your get the hang of it! 

I LOVE a good challenge, so not only did I want to cook a meal for one, I wanted it to be plant-based and low calorie, too!  Just to add one more challenge, I made it gluten-free for my family and friends who need that, plus it helped to cut down the calories without sacrificing flavor.

Rice noodles are widely used in Asian foods.  I find them to be similar in flavor and texture to egg noodles, but milder and better for you than any "enriched pasta."  I'm amazed they are simply made with rice flour and water!  The only downside to them is leftovers have a weird (and by weird I mean GROSS) texture, so only make what you will eat immediately.

If you're not familiar with Bragg's Liquid Aminos, you are in for a treat.  It's a great way to get a salty, soy sauce flavor without the salt!  There is no added salt; it only contains natural sodium from the organic soybeans, which doesn't affect you like table salt does. And, you have the health benefit of all those Aminos!! 

To make this dish for more than one just multiply the amounts by the number of servings you need.

I didn't take demonstration pics throughout the process this time (sorry!).  I was starving and really just wanted to eat, and once I finished I was like, "I have to share this with everyone!"  Please forgive me and enjoy this low-cal comfort dish!

Mushroom Drunken Noodles

1tsp coconut oil, or other high-temperature cooking oil

1 small onion, sliced

1 small can mushrooms, well drained and reserve liquid, or 4 oz fresh mushrooms, sliced

1-2 cloves fresh garlic, finely chopped

Mushroom liquid + water to equal 2 cups

1/2 packet G. Washington's Rich Brown Seasoning and Broth (sold on Amazon here, or less expensively at most local grocers near the broth powders/cubes.  It is vegan!)

1/2 tsp. Bragg's Liquid Aminos (also sold on Amazon), our you can substitute soy sauce

Ground pepper to taste

2 oz  of wide rice noodles (found in Asian stores or some grocery stores' Asian section, labeled as "rice sticks")

Heat oil in a sauté pan over med-high heat.  Add onion and stir frequently to brown the edges for 2 mins, then add mushrooms and brown them with the onions for a few more minutes.  Turn heat down to medium, then add garlic and sauté together until onions are thoroughly cooked and soft, adding a bit of water as necessary to prevent from burning or sticking. 

Once cooked through, add 2 cups water, broth packet, Bragg's, and pepper.  Increase heat to med-high and bring to a boil.  Then add the rice noodles and stir, cooking until noodles are all dente, approx. 7 mins. 

Turn off the heat and cover for a few minutes so the noodles absorb the sauce. 

Enjoy!