I made a couple of dishes yesterday. One was a vegetable soup with rice noodles.

I love a big bowl of vegetables and noodles. Since I have acquired this gluten sensitivity I have been missing noodles. Last week I made a quick pho-like soup which was good but it was missing an assortment of vegetables. Today’s soup was brimming with different vegetables and a helping of rice noodles underneath. I used some of my homemade chicken stock but to keep it vegan use a vegetable broth.

I was more a helper than the main cook on our dinner, kung pao pork. Last week our kung pao shrimp had turned out quite tasty using a recipe by Jet Tila. I thought trying it with pork tenderloin might be a good idea. It was pretty good but even though John cut the pork in thin slices and stir-fried it quickly it came out dry. We have one more pork tenderloin in the freezer. I really do not know how to make it juicy and delicious.