Spring Pea and Onion Noodle Bowls

April 20, 2015

Spring Pea and Onion Noodle Bowls; a light but flavorful Spring dish! Made gluten free with vermicelli rice or kelp noodles and great with seafood, chicken, or tofu! Ready in 30 minutes or less.

1 to 1½ cups shelled fresh English/Spring peas or thawed frozen peas (about 5-6 ounces)
1-2 tablespoon extra-virgin olive oil or avocado oil
? cup chopped red onion
2-3 cups vegetable broth
¼ tsp minced garlic
2 tbsp tamari sauce (or soy sauce if not gluten free)
5-6 oz rice or kelp noodles
8 oz of fish, shrimp, tofu, or chicken (diced). We used sizzlefish haddock
2 tbsp honey mustard
fresh lime juice
dash of black pepper

First prepare your protein. For this, combine your garlic, honey mustard, olive oil, and tamari sauce in a small bowl. Coat your fish fillet or protein in the sauce . Grill or bake for 10-12 minutes (if...
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Nutritions

Calories
1717

Sodium
1275mg
53% DV

Fat
134g
206% DV

Protein
4g
9% DV

Carbs
18g
6% DV

Fiber
4g
19% DV