Sunday, February 17, 2013

Spicy Indo-Chinese Noodles

Robin Robertson, how I love thee. She has done it again! Created a plant-based masterpiece. I saw this recipe in the Nov/Dec issue of VegNews and just had to try it. I made a few modifications (reduced sodium and added different veggies).

1 package of 10 oz Asian Rice Noodles, cooked, drained and rinsed with cold water. (or you can substitute angel hair pasta)
2 TBSP of sesame oil
1 small yellow onion, thinly sliced and then halved
4 cups organic cabbage, shredded
1 large organic carrot, shredded
2 cups organic broccoli florets, chopped small
1 large, organic portobello mushroom, chopped
3 cloves of garlic, minced
4 scallions, minced
1 teaspoon of fresh grated ginger
1/2 teaspoon sugar
1/8 teaspoon Penzeys ground black pepper
1/4 teaspoon red pepper flakes
2 TBSP organic soy sauce
2 TBSP organic ketchup
1 teaspoon Frank's Red Hot (or Sriracha)
2 TBSP rice vinegar
1/4 cup water

I like to take care of all of the veggies that need shredding in a food processor with a blade attachment that shreds.

In a large bowl, toss noodles and 1 TBSP of sesame oil and set aside.

In a wok, heat 1 TBSP of sesame oil over medium-high heat. Add onion, cabbage, carrot, mushroom, broccoli, garlic, scallions, and ginger. Sauté for 3 - 4 minutes.

Add sugar, pepper and red pepper flakes- sauté 3 more minutes.

Add the cooked rice noodles, soy sauce, ketchup, hot sauce, vinegar and water. I mixed this up separately in a bowl but it's not necessary. Sauté for 3 - 5 more minutes. Toss while cooking and make sure all veggies and noodles are heated. Taste and adjust seasonings. Serve hot.

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