Best Noodles Posts 2025 | Certified Coach Ceylan Yoga, Nutrition & Ayurveda Coaching Fri, 07 Jan 2022 15:47:16 +0000 en-GB hourly 1 https://www.ceylanayik.com/wp-content/uploads/2021/03/ceylan-ayik-100x100.png Best Noodles Posts 2025 | Certified Coach Ceylan 32 32 Rice Noodles A La Ayurveda https://www.ceylanayik.com/ayurveda-style-rice-noodles-recipe/ https://www.ceylanayik.com/ayurveda-style-rice-noodles-recipe/#respond Wed, 28 Apr 2021 18:58:41 +0000 https://www.ceylanayik.com/?p=2045
rice noodles a la ayurveda
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Rice Noodles A La Ayurveda

Why did I not try these rice noodles before?? So delicious, filling and gluten free, and so can be part of a cleansing-elimination program! I am following a Winter Cleanse program and trying new recipes with creative ideas. Here I mixed a few recipes together.
When you think of detox or cleanses you think of limiting yourself too few ingredients. However in an Ayurvedic cleanse, you learn to play with many spices and new ingredients and nourish your body and soul so well that you never feel deprived. Each spice in this dish has a purpose and support to your digestive energy. Isn’t it great that we use nature to heal us and remind us that we are part of it and we have the same healing power of nature!
I am learning so much in this Ayurveda training and hope to share with you more soon, so let me know if you are interested, too!
Course Main Course
Cuisine Indian
Keyword Noodles
Prep Time 35 minutes
20 minutes
Servings 3 people
Calories 179kcal

Equipment

  • pot
  • pan

Ingredients

  • A Pack of Rice Noodles
  • 200 g Tofu Cut Into Squares
  • 3 cups Seasonal veggies like carrot, celery, asparagus, kale, spinach, broccoli, beets… chopped
  • 2 tbs Soya or Tamari or Shoyu
  • 1 tbs Vinegar
  • 1 tbs Lemon Juice
  • 1 tbs Mix of winter spices: Powder ginger, turmeric, cinnamon, black pepper, fenugreek
  • Pink Salt and black pepper to taste
  • 1 tbs Grated fresh ginger
  • Fresh herbs like parsley, basil, dill to garnish

Instructions

  • Boil and cook the rice noodles and set aside
  • Then add some ghee in a pan, add winter spice mix and toast a minute
  • Add 1 tsp fresh ginger and cooked another minute
  • Add the tofu cut in mini squares and mix in chopped veggies, like celery stalks, kale, asparagus, grated carrots and celery roots, and cook them altogether, making sure all are covered nicely with the spicy oil
  • Cover and simmer about 10 minutes so that everything gets soft enough, easy to digest in a cleansing program!
  • Mix 1 big tablespoon of almond butter with 2tbs of tamari (soya), 3-4 tbs of hot water, 2 tbs of sesame seeds, 1 tbs of vinegar and 1 tbs of lemon juice, plus some pink salt-to your taste
  • First place rice noodles into a big serving dish, add the veggies and tofu and pour the sauce on top, mixing gently for the sauce to penetrate them all
  • Garnish with fresh herbs and serve with some more lemon or tamari if you like!
]]> https://www.ceylanayik.com/ayurveda-style-rice-noodles-recipe/feed/ 0 Ayurveda Style Stir Fry Noodles https://www.ceylanayik.com/stir-fry-noodles/ https://www.ceylanayik.com/stir-fry-noodles/#respond Sun, 21 Feb 2021 13:24:19 +0000 https://www.ceylanayik.com/?p=831
Stir-Fry-Noodles-Recipe
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Ayurveda Style Stir Fry Noodles

Another delicious recipe from Laura Plumb's Ayurveda Cooking for Beginners Book! This noodle is so delicious, creamy and hearty that, if you have it for lunch, you may not need to have dinner!! Adding that almond butter sauce creates magic on a simple stir fry.
Course Main Course
Cuisine Chinese
Keyword Ayurveda, Noodles
Prep Time 35 minutes
Cook Time 20 minutes
Servings 3 people
Calories 347kcal

Equipment

  • pot
  • pan

Ingredients

  • 1 pack Gluten-free Noodles (Laura used soba noodles, I used quinoa & garlic & parsley noodles)
  • 2 tbsp Ghee
  • 1 tbsp Mix of Spices Like: Cumin, Coriander, Fennel, Cinnamon, Ginger, Cardamom
  • 2 Shredded Carrots (I made thin spirals from colored carrots, it really looked fun!)
  • 1 teaspoon Grated Fresh Ginger (I added 1 teaspoon minced garlic)
  • 1 head Pak Choi (Chopped thinly)
  • 1 handfull Ofsliced Mushrooms
  • 1 / 2 cup Sesame Seeds
  • 1 handfull Sliced Mushrooms (Optional: lime juice and parsley for garnishing at the end)
  • Optional: 100g Tofu or Chicken (Tofu cut into little squares or chicken if you want to increase the protein content of this dish and make it a "meal in a pan idea)

For the Sauce

  • 1 tbsp Almond Butter
  • 1 tbsp Soyu, Tamari (Or soja sauce)
  • 1/8 teaspoon Garlic Powder
  • Pink Salt
  • Extra Virgin Olive Oil
  • Freshly Grounded Black Pepper
  • 1 tbsp Hot Water (Or more for some consistency)

Instructions

  • Cook your noodles as per the instructions on its package, set aside
  • Melt the ghee on medium heat and add the spice mix and stir 1 minute
  • Add garlic and ginger and cook for another 2 minutes
  • Add the carrots and keep stirring for a few minutes until they start to get softer
  • If you are adding tofu, stir it in and toss for a few minutes
  • Stir in the mushrooms, pak choi and sesame seeds, reduce heat and cook about 5 minutes or until the vegetables are soft for your taste (not too soft!).
  • For the sauce, in a small bowl which together almond butter, shoyu, garlic powder and hot water
  • Drain your noodles and add them to vegetables, mix well. Adding your sauce, with the help of 2 spoons mix and combine well
  • Season with salt, pepper, drizzle olive oil and lime juice and granish with parsley

Notes

When I am on an Ayurvedic detox, I prefer to have kitchari for lunch as it contains everything I need, and it is still light and easy to digest. However, on weekends, I want some variety and want to share my meals with the family members who are not detoxing! So this noodle is for all! Afiyet olsun (in Turkish), enjoy!
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