Creamy Mushroom Rice Noodles with Turnip & Carrot

Do you ever come home at night craving a good home-cooked meal after a long day at work, but do you dread the thought of spending more than 20 minutes in the kitchen? These Creamy Mushroom Rice Noodles with Turnip & Carrot are one of my favorite quick comfort food meals when I really don’t feel like cooking at all. They are healthy, full of flavor and really easy to throw together.

I usually prepare one or two sauces during the weekend so I always have a delicious dressing & sauce waiting for me in the fridge but you could serve these noodles with any ready-made sauce of your choice to save extra time. Just make sure you pick one that has good ingredients and is free from added sugars, unhealthy fats and E-numbers. It’s easy really: if you can’t pronounce the ingredient or you don’t have a clue what it is, don’t eat it!

Creamy Mushroom Rice Noodles with Turnip & Carrot

SERVES: 2 people

EQUIPMENT: vegetable peeler, oven

INGREDIENTS:

Oven-Baked Turnip & Carrot Ribbons

1 medium turnip, peeled
2 large carrots, peeled
Dried rosemary, to taste (or other herbs of your choice)

Sautéed Mushrooms

½ pound mushrooms, sliced (+/- 250g)
1 teaspoon extra virgin coconut oil
Himalayan crystal salt or sea salt and black pepper, to taste

Rice Noodles

200g rice noodles
1 stalk of spring onion, finely sliced
1 handful parsley, chopped
Freshly ground black pepper, to taste
Sunflower cheese sauce
Nutritional yeast (optional)

DIRECTIONS:

Oven-Baked Turnip & Carrot Ribbons

1. Preheat your oven to 180°C (350°F).
2. Use a vegetable peeler to turn the peeled turnip and carrots into ribbons.
3. Sprinkle some dried rosemary on top.
4. Roast the vegetable ribbons for about 5 minutes. You want them to become sweeter to taste and slightly soft but still crunchy (‘al dente’).

Sautéed Mushrooms

1. Heat a small spoon of coconut oil in a pan with a lot of surface area.
2. Add your sliced mushrooms to the heated pan and cook until slightly brown.
3. Season with black pepper and salt to taste.

Rice Noodles

1. Heat a covered pot with water on the stove.
2. Once the water is boiling, turn the heat to low and add the rice noodles.
3. Cook the noodles for 4 minutes or longer until the noodles are soft and cooked through, but still firm and al dente. Check the noodles frequently so they don’t become mushy.
4. Once the noodles are ready, rinse with cold water and drain well.
5. Serve the rice noodles with the sunflower cheese sauce (or any other sauce of your choice), sautéed mushrooms, oven-baked turnip & carrot ribbons, spring onion and parsley.
6. Finish with black pepper and a sprinkle of nutritional yeast.

JULIE’S TIPS & TRICKS:

• Leftovers make a great take-away lunch! They will stay fresh for at least 2 days in an airtight container in the refrigerator.
• Don’t like rice noodles? You can replace them with any gluten free pasta of your choice: buckwheat noodles, quinoa pasta, raw zucchini noodles, corn pasta…
• Want to add extra flavor? Add onion and garlic to your sautéed mushrooms.

Now I would love to hear from you! What’s your favorite quick home-cooked meal after a long day at work? Do you have extra tips to save time in the kitchen? Let me know by leaving a comment down below.