Forget Your Takeaway and try this Gluten Free Fakeaway Recipe Instead.

gluten free takeaway fakeaway recipe
I used to be a serial takeaway binger. Chinese were my favourites: the chicken balls, the black bean sauce, the sweet and sour cantonese chicken, the yellow bean and cashew... I could go on! I did! And on. And on. 

They were tasty and more-ish and I'd dive right in and stuff myself silly. But the next day I'd feel terrible. Like I'd drunk my body weight in Sambuca the night before (which I never would as I'm intolerant to alcohol - something I will post about another day). I'd feel sluggish and tired, thirsty, and my stomach would not be happy with me. 

Then my daughter was diagnosed with Coeliac Disease and I decided to make the entire house gluten free! This was all very well, it would be so easy to slip up with mixing the butters or the toasters etc etc, and as it was just me and her in the house, it made sense. Until I realised that I could never eat a takeaway at home again (plus it also lead to me becoming intolerant too - which I will also blog about another day!) 

Not a lot of places offer a gluten free takeaway!

Of course I could order one when I was at my partner's house, or out with friends, but my takeaway had been my treat for a Friday night when I was totally shattered after a week of work and single parenting and just needed a break from cooking, or standing up in the kitchen!

Then I stumbled across the Pinterest boards littered with fakeaways and gluten free fakeaways and my life changed. I wanted to eat every single recipe I saw, but I had to ignore my needy stomach and pick out a few recipes that were quick and easy and tasted like the real thing. 

And this is one of my fakeaway go-tos whenever I'm craving a takeaway but low on time and energy. 

This naturally gluten free fakeaway  recipe is so easy to follow and so quick to make. And the best thing is I can use whatever veggies I have in my fridge—although there are some that work better than others because of their ability to absorb the wonderful flavours. 

I prefer to use broccoli, aubergine, and mushrooms if I have them but in the picture I had mushrooms, carrots, and broccoli which was just as yummy. 

A large handful of edamame beans
An aubergine/ 2 carrots
1/2 broccoli crown
Two big handfuls of button mushrooms
3 crushed garlic cloves
1/2 lemon juiced
2 tbs tamari (gluten free soy sauce - sold in most supermarkets but you might need to ask where it is!)
2 tbs Sesame Oil
1 tbs sesame seeds
2 portions of rice noodles. 

Chop all the veg into bite sized chunks.
Add the garlic, tamari, and sesame oil to a large pan on a medium heat
Leave for a couple of minutes to bubble away, smells amazing already. 
Add the veg and cook for about 10/15 mins, stirring all the time so it doesn't stick to the bottom of the pan.
When the veg are nearly cooked add the noodles and edamame beans to a pan of boiling water and cook for 4 mins (or follow your own packet's instructions!)
Drain the noodles and toss them, along with the beans, into the veg mix. 
Add the lemon juice and the sesame seeds and mix well.
Serve and enjoy!

P.s. for anyone wondering, my super unicorn bowls are from Asda. They're a perfect size for this kind of meal!!

gluten free takeaway takeaway recipe

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