BROWN RICE COCONUT CURRY NOODLES

INGREDIENTS 1 tablespoon oil 2 shallots 1 tablespoon of minced ginger 2 tablespoon red curry paste 1 can of coconut milk ½ cup chicken broth (or broth of choice) 3 tablespoon sugar 1 tablespoon sambal 2 teaspoon fish sauce 2 teaspoon soy sauce 2 packages of Gloryland Royal Brown Rice Noodles 1 cup shredded purple cabbage 1 cup shredded carrots ½ Onion 1 cup chopped asparagus 1 cup chopped chard DIRECTIONS 1.Heat oil in sauce pan and add shallots and ginger. Stir fry for 3 minutes and add curry paste and mix. Add sugar, fish sauce, chili paste, soy sauce, and coconut milk. Simmer for 15 minutes and simultaneously prepare the noodles to package instructions. 2.Prepare a skillet and add chopped onion, carrots, asparagus, chard for 5 minutes. Add drained noodles and sauce and toss together. Serve with topped purple cabbage and enjoy.

BROWN RICE PAD THAI

INGREDIENTS 2 packages of Gloryland Royal Brown Rice Noodle 8 ounces of chicken or fried tofu 3 tablespoons of oil 2 eggs ½ cup fresh bean sprouts 3 chopped green onion 1 bunch of fresh cilantro 4 tablespoons of pad thai sauce DIRECTIONS Chop green onion and cilantro. Smash peanuts into small pieces and set aside to use as garnish later. Heat oil on the pan over medium heat. Add chicken or tofu to hot wok and cook for 3-4 minutes until fully cooked. Add beaten eggs to side of the pan and scramble. Prepare noodles to package instruction during this time. Add noodles and bean sprouts to hot pan with pad thai sauce. Mix well and plate. Garnish with green onion, cilantro, and peanuts. Serve and enjoy.

BLACK RICE STIR FRY NOODLES

INGREDIENTS 1 head of bok choy 4 oz of mushroom 2 tablespoon of Vegetarian Stir Fry Sauce 6 oz Fried Tofu 2 packages of Gloryland Royal Black Rice Noodle 1 green onion DIRECTIONS 1.Chop bok choy, mushroom, and fried tofu into 1 inch pieces. Add to pan and stir fry on medium for 6 minutes.Simultaneously prepare noodles to package instructions. 2.Drain the noodles and add to pan and add vegetarian stir fry sauce. Chop green onions and add to garnish. Serve and enjoy.

BROWN RICE MISO RAMEN

INGREDIENTS 2 cloves garlic minced ½ teaspoon minced ginger 1 tablespoon sesame oil 1 teaspoon doubanjiang (chili bean paste) 3 tablespoon of miso paste 4 cups of Chicken Broth (or broth of choice) 1 tsp salt 1 dash of white pepper 2 packages of Gloryland Royal Brown Rice Noodles 2oz bean sprouts 2 eggs ½ cup of canned corn 2 stalks of green onion salt DIRECTIONS 1.Toast sesame oil and add ginger and garlic to pot and cook for one minute. Add doubanjiang, miso, sugar, and cook for 1 minute. Add chicken stock white pepper, sesame oil. Stir and add salt to taste. 2.Prepare noodles to package instructions. Boil eggs in hot water. 5 minutes for soft boiled or longer if you like your eggs more firm. 3.Put cooked noodles in bowl, pour the soup broth over the noodles and arrange toppings of drained canned corn, soft boil egg, chopped green onion, and bean sprouts.Serve and enjoy.

BLACK RICE NAENGMYEON

INGREDIENTS 2 Korean radish 1 tablespoon of vinegar 2 teaspoon sugar salt 2 boiled eggs 1 Korean cucumber 8 cups of water ½ pound of beef brisket ½ onion 3 cloves of garlic 2 ginger slices 2 scallions DIRECTIONS Make sweet and sour radish side dish by cutting one of the Korean radishes into 2 to 3 inch pieces and cut lengthwise into thin slices. Add vinegar, 1 tsp of sugar, and salt to taste. Mix and set aside for when it is time to serve. Put the meat, onion, scallion, garlic, ginger, water, and peppercorns into a large pot to boil uncovered for 10 minutes. Once boiled skim off the scum. Continue to boil covered for one hour until meat is tender. Add soy sauce and cool. Pour 5 cups of broth to a bowl, add sugar and salt to taste. Keep in freezer for an hour until broth becomes slushy. Cut cucumber lengthwise and slice thinly crosswise. Sprinkle with salt and let cucumbers slices sit. Slice beef against the grain. Cook noodles to package instructions. Drain noodles and place in bowl with the pickled radish, cucumber and slices of beef. Add icy broth around the noodles and top with boiled egg. Serve and enjoy

BLACK RICE MISO NOODLES

INGREDIENTS 4 teaspoons of miso paste a dash of salt 2 tablespoons of mirin 3 tablespoons of water 1 green onion 4 oz white beecher mushrooms 1 teaspoon sugar 1 tablespoon oil 2 packages of Gloryland Royal Black Rice Noodle DIRECTIONS 1.Mix together miso paste, mirin, water, and sugar. Put in a small pot to boil for 2 minutes to cook off the alcohol. Take the pot off the heat. 2.Pan fry the mushrooms with oil for 5 minutes while preparing the noodles according to package instructions. Chop the green onions. 3.Mix together miso sauce, noodles, mushrooms, and green onions. Serve and enjoy.