Korean spaghetti (gluten-free)

If it were up to me and my husband, we would eat zoodles made with spirals of zucchini and other vegetables.  But my daughter really loves flour noodles.  I feel bloated and carbed out when I eat the conventional flour noodles.  My saving grace is that she also loves rice noodles, so my compromise is to create meals around rice noodles.

By rice noodles, I mean tteokbokki, or 떡볶이, which is rice cake sticks.  The ingredients are very simple – rice, water and salt.  There’s no wheat or gluten.  Traditionally, this is a spicy Korean dish, which is also very good.  My daughter is still too young for the hot Korean spices, so I made my own version of “spaghetti” with it.

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Ingredients

1 bag of rice cake sticks (or sweet potato noodles called 당면 dangmyun is also gluten free)

1 28 oz marinara sauce (the one from Trader Joe’s contain only tomatoes, EVOO, salt, garlic, carrot puree, onions, basil, sugar, oregano, black pepper and spice)

1 21 oz of organic ground beef

1 onion, sliced

vegetables of choice

Directions

1.  Soak the rice cake sticks in cold water for 1/2 – 2 hours.

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2.  Heat large pan over medium high and drizzle EVOO.  Add onion and cook until translucent.  Then add the ground beef and cook thoroughly.

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3.  Pour the marinara sauce to the meat mixture.

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4.  Add the rice sticks to the sauce and cook until the rice sticks are soft.

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5.  Enjoy!

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