Fresh. All natural. No preservatives.
Livfresh Vegan Beet Flat Noodles are freshly made and as promised, always free from chemicals and preservatives. Just boil it toss it and relish it!
Ingredients: Wheat flour, Wholegrain Brown Rice Flour, Buckwheat Flour, Semolina, Fresh Beet Juice, Beet powder, Water and Salt.
- Bring a large pot of water to a boil over medium high heat. Prepare a big cup of cold water.
- Add noodles and immediately stir with chopsticks (or tongs), so the noodles won’t stick to the bottom.
- Boil until the noodles are cooked through, about 3 minutes. If the water starts boiling, add some cold water to stop the boiling. Repeat until the noodles are cooked.
- Use tongs to transfer the noodles to a strainer. Flush with tap water to cool. Drain and transfer to serving bowls.
- You can now enjoy the noodles in a bowl of broth or top it with sauce.
- The noodles will stick together when getting cold. If you’re not going to serve the noodles immediately, pour a few drops of oil onto them and gently toss by hand. If the noodles are already sticking together, rinse them with warm water and gently toss by hand.
- 4 ounces of Beet Noodles
- 2 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- ½ teaspoon fine sea salt
- 6 cups thinly sliced mixed vegetables. (Use any combination mushrooms, bell pepper, snap peas,cabbage, carrot. Slice your veggies into ¼-inch wide strips)
- ½ cup teriyaki sauce, or more as needed
- 1 to 2 teaspoons toasted sesame oil, to taste
- 1 teaspoon sesame seeds, plus more for garnish
- ¼ cup thinly sliced green onion, for garnish
- Bring a pot of water to boil and cook the noodles until al dente, Drain and rinse well to remove any excess starch. Set aside.
- Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
- Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
- Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute.
- Remove the skillet from the heat. Add toasted sesame oil, to taste. Add the sesame seeds.
- Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top.
How much and how often?
“Noodles is not a matter of yes or no, it’s a matter of how much and how often.”
Beet noodles because of their gorgeous purple color. The beet taste in this is very subtle so that even people who strongly dislike beets will eat them. They don’t have this intense earthiness that is the trademark of fresh beets. These beet noodles are very versatile because of their mild taste. They pair perfectly with almost anything. Eat them drenched in herb butter and lemon juice. But this is really just a suggestion. They can be eaten with almost any sauce or as a side dish.
Noodles that say they contain vegetables in their ingredients, like green spinach, or red tomato. Are just regular noodles made with a bit of spinach, often in powder or puree form. “It’s basically fun and games with noodles. “It has great eye appeal.” it’s no substitute for a real vegetable dish, since these noodles might not have all the nutrients you would otherwise expect from vegetables. “Noodles is not a matter of yes or no, it’s a matter of how much and how often.”
Cooking and Storing
Fresh noodles can be stored in the refrigerator for 2 to 5 days. If the noodles will not be used within that time, it can be frozen and stored in the freezer for a month.
Store in Freezer 0 degree and below for 4 weeks. Store in Chiller 0-4 degree for 5 days.
Stir-Fry with Noodles