Loaded Rice Noodles For the Win!

Loaded Rice Noodles For the Win!

As a coach and a multi-discipline athlete, Kristen Legan pays attention to what she consumes, both on and off the bike. But being busy means being ready and able to prep a quick meal. And being able to bring variety to any meal is a plus.

“I love this dish no matter what kind of training I did that day. It’s hearty and full of flavor but doesn’t leave you feeling heavy or overly full.” – Kristen Legan

Rice noodles are easy to find in most grocery stores in the asian food aisle along with the coconut milk and fish sauce. The only tough ingredient to source can be the Thai chili – “I find mine at a local asian market and buy a big handful of them and freeze so I always have the on hand (we eat a lot of Thai food) – but you can substitute with other chilis if needed or leave out completely for a more creamy and mellow flavor.”

Turmeric is a great spice that is said to be a natural anti-inflammatory and it boosts antioxidant capacity and is good for the mind, so they say. “I just like the flavor and incredible color it gives this meal. Garlic and ginger are also really powerful foods that that are beneficial after a hard day on the bike.”

Coconut Rice Noodles with Ginger and Turmeric

Ingredients:
5 oz. thin rice noodles
2 TBS coconut oil
1 small red onion, thinly sliced
4 garlic cloves, finely chopped
1” piece of ginger, peeled and finely chopped
1 Thai chili, finely chopped (optional if you like spicy)

1 tsp ground turmeric
1 tsp course ground black pepper
1 13.5 oz can unsweetened coconut milk
1.5 tsp honey
1 tsp fish sauce
Optional Additions:
Chicken breast, cooked and cut into pieces
Tofu, drained and cut into pieces
Broccoli, cut into bite-size pieces

Instructions:
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally until al dente – a about 4 minutes. Drain and rinse under cold running water. Set aside.

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes.
Add ginger, Thai chili, turmeric, and pepper and cook stirring until fragrant, about 1 minute
Add coconut milk, 1/4 cup water, and honey. Bring to a simmer and add any of the optional ingredients (chicken, tofu, broccoli). Let cook until flavors come together, about 5 minutes
Mix in fish sauce and noodles and season with salt if needed. Let cook for another couple minutes while stirring until everything is incorporated. Divide among bowls and serve.


Do you have a great off-the-bike nutrition recipe you’d like to share? Email Kristi at kmohn@lt.life for details – please use subject line “off the bike recipe.”
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