Lentil Pasta Chow Mein Asian Meal Guidelines – One Run to Trader Joe’s Series

February 13, 2019 ♦

Michele the Trainer's Recipes, TraderJoe's, Vegan

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This is and is not a recipe. It’s a quick and dirty course mealplan. You will need 2-3 burners and your oven. Note that this isn’t a precise recipe, it’s guidelines, for those of you that can multi-task, mealplan/prep or simply just throw something together. If that’s you, you got this!

This is such a filling meal featuring cruciferous veggies and the noodles have more protein because they contain lentil flour. This entire meal is vegan. You can add another starter of miso soup with tofu cubes or a nice cucumber sesame ginger salad too, but you might not have room!

In the USA, some cities have Trader Joe’s. You can still enjoy this recipe by locating the ingredients at a healthy or bio store near you.

Please read the entire recipe first and remember, use organic food ingredients when you can!

2 bags frozen broccoli

Carrots

Onion (yellow)

1 cauliflower

1 jar Korean (style) BBQ sauce (Trader Joes) This sauce is sweet with some red chili flakes in it.

Either 1 bottle Teriyaki (Trader Joes has something), OR Soy Sauce, Ginger and Maple Syrup

(You might want the soy sauce anyway)

1-2 packages Organic Yellow Lentil and Brown Rice Pasta (they are long spaghetti noodles)

1 package frozen Edamame in shell

Salt

Pot 1 Cut up the carrots and onion to saute with the broccoli, set aside

Pan 1 Cut up the cauliflower into florets and put on foil on an oven pan with SIDES (the sauce will run). Preheat oven to 350F.

Pot 2 Put steamer basket in a pot, toss in frozen edamame and some steaming water and salt, and set aside.

Pot 3 Fill a pot with water for the noodles. Add salt. Set aside.

Bowl if you’re making your own teriyaki, you might want to combine the soy sauce/maple/ginger ahead of time, to taste. Be generous with your sauce if you want enough sauce for your noodleage.

Pot 2 Steam your edamame first, this is your first course…set a timer so you don’t overdo it. I love this with a lot of Celtic or Himalayan mineral rich salt.
Pan 1 While it’s steaming, drizzle the Korean BBQ sauce onto the cauliflower and put into oven…set a timer so you can check it.
Pot 3 Set your salted noodle water to boil
Bowl-Get your teriyaki sauce ready
Pot 1 Get ready to STIR. Combine the broccoli, carrots, onions and either teriyaki sauce OR your own soy sauce, ginger (chunks or grated depending on how much you love ginger) and maple syrup and start this on low, covering and stirring, alternating. Be GENEROUS with your sauce because you will want to scoop some for your noodles.
Put a colander into the sink. Do your noodles last. I start checking them at 5 minutes so they are al dente.

You will likely serve the edamame first.

Then the cauliflower will come out.

You can do the broccoli stir “fry” in the sauce until it’s done.

Do the noodles last, al dente, and then serve them in a large bowl under or beside the broccoli prep. The cauliflower and that sauce is nice on the noodles too.

If you need to add heat, bring your own Sriracha sauce!

I teach plant based meal planning/prepping…if you’d like to know more, email me at Coaching@MicheleTheTrainer.com Thank you!

and yes, this is all vegan 🙂

Photo is my own, yay!

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