Easy Asian noodle toss

By Sari Huhtala

This recipe is a perfect dish for feeding a family of four healthy on a slim budget – literally a three-dollar meal – not to mention a perfect dinner for the time-starved individual. Serve it up with a colourful garden salad and you have complete nutrition at your fingertips.

Asian Noodle Toss (4 servings)

• 1 pkg vermicelli rice noodles

• 1 large bunch of fresh chives

• 6 eggs (substitute tofu to create a vegan version)

• 4 tbsp sesame seed oil or olive oil (sesame seed oil adds a nice flavour)

• 4 tbsp Bragg’s liquid aminos or tamari

Cook up a package of vermicelli rice noodles as per package instructions, set aside. Wash and finely chop a large bunch of chives. Crack 6 eggs into a bowl, add a little water and whisk well. On low heat add a few tablespoons of sesame seed oil or olive oil to a pan. Add the chives and 4 tablespoons of Bragg’s liquid Amino or tamari. Add in the egg and stir continually, making sure to break up the egg into small pieces at it cooks. Once cooked, toss it with the rice noodles in a bowl and add a few more tablespoons of Bragg’s.

Note: Avoid commercial soy sauce. Just read the label and you’ll discover conventional soy sauce is often just a concoction of water, hydrolyzed soy protein, caramel colour, sugar, salt. Sodium benzoate and lactic acid. Not the ideal health food.