This recipe is alot-of-things-free. Corn free, dairy free, additive free, artificial flavors free. It also happens to be vegan, so it is cruelty free.
I do not claim this as an authentic noodle dish. It is simply my personal alternative to the ramen packets I ate so much of as a child. I have vivid memories of sitting around the table with my siblings enjoying ramen for lunch. We were very young, and our mother would gently toss an ice cube in our bowl if we complained of it being too hot.
Let me introduce some of the ingredients.
Pacific Foods Organic Vegetable Broth. It is awesome! My go-to for all broth needs.
This recipe uses half a bag of this wonderful frozen combo. I use this mix because my children and I avoid corn. You can use whatever vegetable mix you would like.
Here’s the noodles I often use. They are at my local grocery store. You might try an Asian food store if yours does not have these, or try using Thai Kitchen brand.
The truly magical ingredient is the Smoked Paprika. It really brings the right flavor to this simple dish. If it is not easily available in your area, SEARCH! It is worth it. I use it on many dishes.
Here is my recipe:
Gluten Free Ramen
2 Cups Pacific Foods Vegetable Broth
2 Cups Water
1 Large Handful, or more, Gluten Free Flat Rice Stick Noodles
1/2 lb. Frozen Peas and Carrots
1/4 teaspoon Smoked Paprika, or to taste
1 teaspoon Salt, or to taste
1/8 teaspoon black pepper, or to taste
Bring broth and water to boil. Add all other ingredients.
Lower temperature and simmer 5 minutes or until noodles are tender.
Cooking and recipe development is just one way that I fight autism.
Another way is by recycling fashions. See my ebay store at at stores.ebay.com/uppixstudio.