It's a Flavor Party! Rice Noodles with Long Beand and Seitan

It’s a Flavor Party! Rice Noodles with Long Beand and Seitan

Indonesian Rice Noodles with Long Beans and Seitan


For anyone who has tried Indonesian food, you know it is the many spices and vegetables involved that make the dishes absolutely delicious.  Indonesia is recognized for understanding and utilizing spices from around the world in an amazing way.  In addition to the powerful tastes coming from ingredients like ginger, turmeric, coriander, garlic, chilies, coconut and more, they all provide benefits to your health.

Chilies for example, contain capsaicin, which has proven to relieve pain from migraines, lower blood pressure, fight sinus infections and even drives prostate cancer cells to kill themselves.

Ginger, which has a nice, spicy sweet aroma  also has a great taste that is found in many Asian dishes.  Ginger helps our bodies fight against many discomforts and diseases such as colds, fever, diarrhea, upset stomach, nausea, arthritis, headaches, and painful menstrual periods.

Turmeric is a very common spice found in most kitchens and is an ingredient used in curries.  Although it provides a nice taste to many dishes, it also has a long list of health benefits.  For starters, many cultures use turmeric to treat a cut or a burn.  Simply mix the spice with some water to create a paste and apply it over the wound.  This spice has an antibacterial and antiseptic quality, very useful to treat cuts and burns. Turmeric also helps lower cholesterol levels, cure allergies, improves digestion, boost immunity level,  treat appetite loss, reduce inflammation and is very useful in treating tuberculosis, bronchitis, asthma and stop bleeding.

So let’s put these spectacular spices to work!  I’d like to share a recipe for Indonesian Rice Noodles with Long Beans and Seitan, which is found in my favorite cookbook, Big Vegan.


2 Tbs of canola oil

8 oz of seitan, chopped into bite size pieces

8 oz fresh long beans, chopped into 1″ pieces

1 large carrot, thinly sliced

4 large shallots, chopped

1 large fresh red Thai chili, chopped

3 garlic cloves, minced

1″ peeled fresh ginger, finely chopped

2 medium limes; 1 zested and juiced, 1 quartered

1 tsp ground coriander

1/2 tsp ground turmeric

6oz dried rice vermicelli

3/4 cup coconut milk

2 Tbs soy sauce

1 tsp dark miso

1 tsp molasses

1/2 cup fresh Thai basil, julienned

1/4 cup dry-roasted peanuts, chopped



1. Bring a big pot of water to a boil.

2.  In a wok or large frying pan over high heat, warm the oil.  Add the seitan, beans, carrot, shallots, half of the chile, the garlic, ginger, lime zest, ground coriander, and turmeric.  Stir-fry until the vegetables are crisp-tender.  Taste and add more chile if desired.

3.  Cook the noodles in the boiling water according to the package directions.  This should probably take about 3 minutes and you don’t want to over cook them, otherwise they’ll become mushy.  Drain and rinse them.

4.  In a cup, or medium bowl, whisk together the coconut milk, soy sauce, miso, and molasses.  Add the mixture to the vegetables and bring everything to a boil.  Stir in 1 tbs of lime juice.  Add the drained noodles and turn them in the pan, coating them well with sauce.  Cook until the sauce is thick and clinging to the noodles.  Add the basil and serve, topped with the peanuts and with lime wedges on the side.



Ingredients for step 2

Finishing step 2

Step 4 in action. Almost done!

Dinner is served!