Skip the takeout and whip up your own spicy Asian noodles for dinner tonight. While it requires a little more work than placing an order for delivery, you gain the ability to tailor the dish to your own flavor preferences, and you get a dose of plant-based protein by using gluten-free chickpea spaghetti. Delicious roasted asparagus rounds the meal out by adding a dose of greens. The only thing missing is the fortune cookie — and those aren’t good for you anyway!
1 pkg. Explore Cuisine Chickpea Spaghetti
2 Tbsp. sesame seed oil
2 tsp. amino acids
1 tsp. rice vinegar
1 tsp. red pepper flakes
1/4 tsp. Redmond Real Salt
1 tsp. minced ginger or ginger powder
1/2 tsp. coriander
1 tsp. minced garlic
- Preheat oven to 400 degrees F. Trim bottoms off asparagus stalks and arrange on baking sheet. Coat with olive oil, salt and pepper and bake for 15 to 20 minutes, flipping halfway through.
- While asparagus roasts, cook pasta according to package directions, but halve the time.
- In a wok, heat sesame oil. Add spices and minced garlic and stir-fry over high heat for just a couple of minutes, being careful not to burn garlic. Add drained pasta and stir-fry several more minutes until well combined.
- Top pasta with asparagus, fresh cilantro and lemon juice.