- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 1 cup (184 g) tri-color, white, or red quinoa
- 1 cup (240 ml) vegetable broth*
- 3/4 cup (180 ml) water
- 1/2 cup (128 g) salsa (slightly chunky is best – I love Trader Joe’s brand)
- 1 Tbsp (3 g) nutritional yeast
- 2 tsp ground cumin
- 2 tsp ground chili powder
- 1/2 tsp garlic powder
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp (15 ml) olive or avocado oil
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
- Preheat oven to 375 degrees F (190 C).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
- Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
- This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
- Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
- 1 pound chicken breast
- 16 cups water
- 16 peeled garlic cloves (about ½ cup)
- 1 medium onion, cut into quarters
- 3½ cup all purpose flour, plus ⅓ cup flour to dust
- ½ cup potato starch
- 1 medium zucchini, cut into matchsticks (about 1½ cup)
- 2 green onions, chopped
- vegetable oil
- sesame oil
- fish sauce (or soup soy sauce)
- ground black pepper
Start the broth:
Put water, chicken breast, garlic, and onion in a large stock pot and boil for 1 hour over high heat.
While it boils, make the noodle dough:
Combine flour, starch, 1 teaspoon salt, 2 tablespoons vegetable oil, and 1¼ water in a large bowl.
Mix with a wooden spoon to form a lump. Knead it by hand until it forms as ball. Put it into a plastic bag, seal it, and let it sit in the fridge or on the kitchen counter for 10 minutes.
Take the dough out of the plastic bag, knead it for 2 to 5 minutes, and then put it back in. Kneading it in stages like this, and storing it in the plastic bag between sessions will make it soft and pliable with a minimum of effort.
Prepare the zucchini:
Combine the zucchini matchsticks with ¼ teaspoon salt and set aside for 5 to 10 minutes.
Squeeze the excess water out by hand and sautee with a few drops of vegetable oil in a pan. Set aside.
Finish the stock:
After an hour of boiling, remove from the heat. Strain. The stock will be about 13 cups at this point and it should look clear but a little milky.
Add 1 tablespoon salt and 2 teaspoons fish sauce (or soup soy sauce) or to taste. Mix well and put it back to the stock pot. Set aside.
Make garlic seasoning paste:
Collect the cooked garlic into a small bowl and mash it with a spoon. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil. Mix well and set aside.
Pull the chicken into thin strips with your fingers and mix it in with the garlic mixture. Set aside.
Take out the dough and knead it again for a couple of minutes until it’s really smooth. Divide the dough into 2 balls.
Dust a large cutting board or clean kitchen table with flour and put the dough on it. Roll it out with a rolling pin to a circle about 18 inches wide and 1/16 inch thick (1 or 2 mm). Flip it over occasionally to make it even, round, and flat. If you need to, sprinkle some flour on it when you flip, to keep it from sticking.
Evenly spread some flour on the dough, and fold it over 3 or 4 times. Cut it into thin noodles, about 1/8 inch thick. Sprinkle some flour on them, and gently mix them up to separate them and spread the flour evenly.
Make noodles with the other ball of dough but repeating the steps above.
Bring the stock to a boil and add the noodles. Stir with a wooden spoon and cover.
Cook for 4 to 6 minutes until all the noodles float and some bubbles form on the surface. Remove from the heat.
Ladle into large individual bowls. Put some zucchini on the center of each bowl and add some chicken. Sprinkle some chopped green onion over top, and serve immediately with kimchi and few more side dishes if you have them.
To make spicy version:
Combine 2 table spoons hot pepper flakes and 2 teaspoons sesame oil in a small bowl. Mix well and serve. When you eat, add some of the mixture to your noodle soup and eat.
- 1 KG dried black beans
- 2 l chicken or vegetable broth
- 12 cloves garlic, smashed and chopped
- 2 tablespoon cumin
- 2 tablespoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes (ADD AT THE END)