Chow Mein, kind of...
I am really loving coconut aminos! Our local health food store now carries it, & while it's expensive, it's just so nice to have something to replace soy sauce with. It opens up a whole new realm of recipes! Tonight I was searching for an Asian noodle recipe & the one I decided to got with was for Pancit, a traditional Filipino noodle dish. However, after changing it up quite a bit, it ended up tasting just like Chow Mein (& nothing like Pancit!), but it worked out so well, I decided to post it here.
1 pack rice sticks (I use Thai Kitchen)
2-3 tablespoons olive oil
3 cloves garlic
1 pound meat of choice (I used venison, but chicken or pork would probably be best)
1/2 cup coconut aminos
2 tablespoons freshly squeezed lemon juice
4 stalks celery
2-3 tablespoons vegetable broth
1. Prepare noodles according to directions.
2. While noodles are soaking, prepare vegetables & meat. Chop onions & garlic; thinly slice celery & carrots (julienne style); & thinly slice meat.
3. Heat olive oil in wok, add garlic & onions. Saute for about 5-7 minutes, until the onions are translucent.
4. Add thinly sliced meat & cook until done.
5. Mix lemon juice with coconut aminos & pour over meat. Mix well & cook for 2-3 minutes, then add carrots & celery. Cook for about 3-5 minutes, until veggies just begin to soften.
6. Add noodles & mix well. Pour 2-3 tablespoons (or more if noodles seem dry) of broth over everything & mix again.
7. Turn heat off & cover with lid, let sit for 5-10 minutes (or longer) to soak up flavor.