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GF Sesame Chicken Spicy Noodles

GF Sesame Chicken Spicy Noodles 0

IG handle: @cancookwilltravel


  • 1 Chicken Breast, poached
  • 8 oz. Rice Noodles, brown or regular
  • 1 t. Sesame Oil


  • 1/8 c. Grapeseed Oil
  • 1/8 c. Tahini
  • 3 T. Tamari
  • 2 T. Red Wine Vinegar
  • 2 t. Chili Oil
  • 1 t. Sesame Oil
  • 1 Garlic Clove, minced
  • 3/4 t. Cayenne


  • Green Onions, sliced
  • Sriracha


  1. Chicken: Poach the chicken by bringing a large pot of water to a boil. Then place the chicken breast in the water, cover, and remove the pot from the heat. Let the chicken poach for 18-23 minutes depending on the chicken size, then remove from the water and let it cool on a plate. Finally shred with your hands.
  2. Noodles: Once the chicken has poached, then you can cook your noodles. If you’re using regular rice noodles, soak in cool water for 30 minutes as the chicken poaches, and then cook in the boiling water the chicken cooked in for 2 minutes. Drain and rinse with cold water. If you’re using brown rice noodles, skip the soaking, and cook according to the package instructions in the boiling water the chicken poached in. Drain and then rinse with cold water.
  3. Sauce: Combine all of the sauce ingredients in a bowl and then whisk really well. 
  4. Finish Dish: Pat the noodles dry with a paper towel and then toss them with 1 teaspoon of sesame oil. Then add the chicken to the noodles and pour the sauce over the top. Toss the noodles and chicken so they are fully coated in sauce, and serve right away with green onions and Sriracha for added heat. This dish works well served warm or cold!

Many images can be found here:

GF Sesame Chicken Spicy Noodles




Kristen’s Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan)

Kristen’s Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan) 0

IG Handle: @moon.and.spoon.and.yum


Serves: 4
  • 1 8 oz package rice noodles of choice (I like brown rice chia)
  • 4 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sriracha (or hot sauce of choice)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 2 cups water
  • 1/4 cup chopped fresh cilantro (optional)


  1. Combine all of the above ingredients into the Instant Pot.
  2. Manual cook high pressure for 3 minutes.
  3. Quick release pressure.
  4. Give it a stir and serve on its own (it's great as is!) or alongside vegetables, tofu, etc. Optionally drizzle with sriracha or coconut aminos for an extra flavor kick!
  5. Enjoy.

Kristen’s Spicy Pumpkin Seed Butter Pad Thai (Vegan, Gluten-Free, Soy-Free, Nut-Free)

Kristen’s Spicy Pumpkin Seed Butter Pad Thai (Vegan, Gluten-Free, Soy-Free, Nut-Free) 0

IG Handle: @moon.and.spoon.and.yum


Serves: 4
  • 18 ounce package rice noodles (cooked according to package instructions)
  • Spicy Pumpkin Seed Butter Pad Thai Sauce:
  • 1/2 cup pumpkin seed butter (if unsalted, salt sauce to taste)
  • 1/4 cup warm water (or more if you like a thinner sauce!)
  • 2 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut oil
  • 3 teaspoons maple syrup
  • 2 whole garlic cloves
  • 1 dried thai red chile (soaked in warm water 10 minutes prior)

To sauté:

  • 2 tablespoons coconut oil
  • 1 cup carrots, grated
  • 4 garlic cloves, minced
  • 1/2 red onion, finely chopped

To garnish:

  • freshly chopped cilantro
  • pumpkin seeds (pepitas)
  • red chili flakes
  1. Cook rice noodles according to package directions. Drain. Set aside.
  2. To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside.
  3. In a deep skillet or pot over medium heat add 2 tablespoons of coconut oil, carrots, garlic and onion. Sauté for 3-5 minutes, or until onions are translucent.
  4. Pour cooked rice noodles and spicy pumpkin seed butter pad thai sauce over your sautéed veggies. Toss until all is evenly coated.
  5. Cook over medium-low heat tossing frequently until all is warmed through (only a few minutes). Turn off heat.
  6. Top with pumpkin seeds, cilantro, and red chili flakes before serving.
  7. Enjoy!

Note: you can use store-bought or homemade pumpkin seed butter. To make your own simply place pumpkin seeds into a blender or processor and blend until smooth and creamy! You can see an example: HERE  


Peter’s Rice Noodle in Curry Miso Coconut Soup (Vegan)

Peter’s Rice Noodle in Curry Miso Coconut Soup (Vegan) 0

IG Handle: @plantbased_matters

Ingredients: (makes 2-3 servings)

  • 1 Bag of Perfect Earth Organic Rice Pasta (Pad Thai)

For Curry Miso Coconut Soup:

  • 2 cups vegetable stock
  • 1 can (13.5 FL oz) coconut milk
  • 1 cup shiitake dashi (see below)*
  • 1 tablespoon canola oil
  • 2 tablespoons ginger, minced
  • 2 teaspoons garlic, minced
  • 2 tablespoons miso paste
  • 4 teaspoons curry powder
  • 1 tablespoon (1 lime) lime juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 caps re-hydrated shiitake, sliced
  • 1 head broccoli, cut into florets
  • ½ block extra firm tofu, pat dry then cut into ½ inch cubes
  • ½ tablespoon canola oil, for pan-fried tofu
  • 1 teaspoon garlic pepper salt seasoning, for pan-fried tofu (adjust salt to your tasting)

For Garnish:

  • ½ cup cilantro, chopped
  • 1 tablespoon (1 lime) lime zest
  • 1 stalk scallion, thinly sliced
  • 2-3 lime wedges

*Shiitake Dashi --- “dashi” means stock in Japanese

  • 1 ¼ cups water, for soaking dried shiitake
  • 4 caps dried shiitake

How to make Shiitake Dashi:

  1. Clean (remove dirt or any particles) trapped between the gills of shiitake.
  2. Soak the cleaned shiitake in water for a minimum of 3 hours up to overnight.
  3. After soaking, trim the stem and gently squeeze the caps over the soaking water to reserve the water that was squeezed out.
  4. Place a paper towel over a fine strainer. Pour the soaking water to remove any excess dirt. You should end up with about 1 cup of dashi (soaking water.)


  1. In a large pot, cook the rice pasta for 8 minutes. Transfer to a colander then rinse it under running water. Drain water very well and set it aside.
  2. In a frying pan, pan-fry tofu cubes with canola oil over a medium high heat. Season with garlic pepper salt and continue to cook until golden brown. Take the frying pan off the heat and set it aside.
  3. In a different pot, cook minced garlic and ginger with canola oil over a medium heat to avoid burning. Cook until fragrant.
  4. Add curry powder then cook for a minute to release the aroma of the curry powder.
  5. Pour in vegetable stock, coconut milk, shiitake dashi, lime juice, salt and black pepper. Turn up the heat to bring it to boil then turn it down to medium-low heat.
  6. Dissolve miso paste into the soup then add broccoli florets, and sliced shiitake. Let it simmer for 5-7 minutes until broccoli is tender and also flavor comes together.
  7. Transfer the noodle in a serving bowl then pour the soup over.
  8. Place the pan-fried tofu on top of the noodle.
  9. Garnish with cilantro, lime zest, scallions, and squeeze more fresh lime juice.


Catherine’s Peanut Curry Noodles

Catherine’s Peanut Curry Noodles 0

IG handle: @plantbasedrd


  • 50g of Perfect Earth Pasta
  • ½ block of tempeh,diced
  • ½ tsp smoked paprika
  • 1 tsp maple syrup
  • 1 tbsp soy sauce
  • ½ cup shredded carrot
  • ½ cup shredded broccoli
  • 1 cup roasted broccoli

Peanut Curry Sauce Ingredients

  • 2 tbsp chunky peanut butter
  • 1 tbsp Thai red curry paste
  • 1 tbsp soy sauce, divided
  • 1 tbsp maple syrup
  • 2 tsp minced garlic
  • ½ tsp ginger powder
  • ½ tsp red pepper flakes (optional)
  • ¼ cup water, divided
  • Cilantro, optional



  1. Dice ½ block tempeh then place in a bowl. Add in soy sauce, maple syrup and smoked paprika, toss then place on baking sheet. Bake in oven at 400 F for at least 10 minutes.
  2. For the sauce. Add peanut butter, paste, soy sauce, maple, garlic, and ginger to a bowl. Add in a half the water, then whisk together. Assess sauce thickness then add in remaining water and stir. If too thick, then add in 1 tbsp water at a time until desired consistency is reached. Set aside.
  3. Bring pot of water to boil, then add noodles. Cook for 7 minutes. 2 minutes before the pasta is done, add the shredded veggies.
  4. Once cooking time for noodles is complete, remove from stove top and drain in a strainer.
  5. Place noodles and veggies back into pot then add in roasted broccoli, tempeh, and peanut sauce.
  6. Toss together gently with tongs until noodles are fully coated. Adjust seasoning to preferences and top as desired.
  7. Add cilantro or prefered herbs.



Dawn and Garett’s Asian Spaghetti and Meatballs

Dawn and Garett’s Asian Spaghetti and Meatballs 0

IG Handle: @ourfoodfix



  • 2 tablespoons coconut oil or ghee, separated
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Paleo-friendly fish sauce
  • 8 ounces baby bella mushrooms, roughly chopped
  • 4 ounces shiitake mushrooms, roughly chopped
  • 1 cup bone broth
  • ½ cup full fat coconut milk
  • Salt and pepper to taste


  • 1 pound ground pork or turkey
  • ½ teaspoon ginger powder
  • ¼ teaspoon pepper (leave out for AIP)
  • 1 teaspoon Paleo friendly fish sauce
  • 1 tablespoon coconut aminos
  • ½ tablespoon lime juice
  • 1 teaspoon sriracha (leave out for AIP)
  • 2 cloves garlic, minced
  • 3 scallions, dark and light green parts only, sliced thin


  • 1 package rice noodles, or noodles of choice (see notes for substitutions)



  1. Add 1 tablespoon oil or fat to a large stock pot, and warm over medium heat. Add onions and stir to combine. Cook until onions are softened and translucent, about 10 minutes. Stir occasionally to prevent browning.
  2. Add minced garlic and fish sauce, and stir constantly until fragrant and softened, about 1 minute.
  3. Add second tablespoon of oil or fat along with all mushrooms, and stir to combine. Cook, stirring occasionally, until mushrooms are soft, another 6-8 minutes.
  4. Add broth and coconut milk, then bring to a simmer. Reduce heat, cover, and let simmer 10-15 minutes while you prepare the meatballs.
  5. Remove cover and turn off heat. Using an immersion blender (or transfer to a blender) carefully purée sauce until smooth. Adjust seasonings to taste and add more liquid if needed.


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Add ground meat and all ingredients to a large bowl. Use your hands to incorporate mixture, then form into golf ball sized meatballs, making about 8 total. Place each meatball on sheet pan and set aside.
  3. Bake meatballs in preheated oven for 20-25 minutes, or until lightly browned and cooked through.


  1. While your meatballs are baking, prepare noodles according to the package instructions.


  1. Add cooked noodles to a plate, toss with desired amount of sauce, and top with meatballs. Garnish with sesame seeds, cilantro, sliced green scallions, and hot sauce if desired.