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Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- 4 ounces rice noodles, see note
- 1 large ripe tomatoes, more (optional)
- 1 large zucchini, not football size
- 1 garlic clove, chopped fine, to taste, see notes on seasonings
- 14 teaspoon ground savory, to taste
- 14 teaspoon basil, to taste
- 1 teaspoon Braggs liquid aminos, to taste
- Lawry's Seasoned Salt, light sprinkle
- pepper, multi mix, fresh ground
- sea salt (optional)
Method
- Prepare the noodles according to package directions.
- Chop the tomato or tomatoes as you desire.
- Mine were approx half inch.
- Slice the zucchini, thin into half moon shapes.
- When I say thin, I mean thin.
- Thicker extends cooking times.
- Place the zucchini and the garlic in a well seasoned cast iron skillet or a very well pammed skillet.
- Saute them until the zucchini is done.
- You must keep stirring to prevent burning.
- When the zucchini is ready add the tomato then savory, basil and pepper.
- Stir adding the Braggs.
- As it cooks add the Lawry's, lightly.
- Keep stirring.
- Add the noodles.
- When you have a fragrant mix, it is done.
- Notes:.
- The Noodles used were Rice Stick.
- This is not a dish you can walk away from.
- Taste and adjust seasonings.
- This is vital.
- Do not just dump in the teaspoons Add a little then adjust upward to your taste.
- Mine happened to be about what you see.
- However the seasoning flavors worked heavenly together.
- To meet your taste, you will taste a bit each step of the way and adjust instead of at the end.
- There can be less or more garlic added if you like.
- We are garlic fans.
- The original was for a version with Soba Noodles from Between Heaven and Earth.
