This meal was a total winner in our house. We had my fruit sorbets for dessert too, and my husband said to me, "Ok, you can put on your blog that this is husband-approved. I loved this meal." Yep, husband (and vegan) approved. And completely easy to make, too!
Recipe adapted from How To Cook Everything Vegetarian's "Stir-Fried Wide Rice Noodles with Pickled Vegetables"
- 1/2 package wide rice noodles
- 2 Tbsp peanut oil
- 1/2 onion, cut into slices
- 8 ounces shiitake mushrooms
- 3-4 large carrots, peeled and sliced into thin stips
- 1 small head Napa cabbage
- 1 Tbsp fresh minced jalapeno pepper or Thai chile, or about 1-2 tsp red pepper flakes
- 2 Tbsp fresh minced ginger
- 3 Tbsp rice wine vinegar
- 2 Tbsp sugar
- 2-3 Tbsp water
- Fresh black pepper
- Soy sauce
- Bring a large pot of water to a boil; add noodles and cook for about 5 minutes, testing for desired consistency. Drain & rinse in cold water.
- Heat about 1 Tbsp of oil in large pan on medium-high heat, then add the onions and saute. Transfer to a large bowl. Add the mushrooms to the pan and cook for about 5 minutes, and then transfer to the bowl with the onions.
- If needed, add additional oil to the pan and add the cabbage and carrots, covering to steam for about 5 minutes until tender. When complete, transfer to the bowl with the other veggies.
- Heat the other Tbsp of oil in the pan, adding the ginger and cooking for about a minute. Next, add the chile or pepper, vinegar, sugar, and water and stir as you cook over medium-low heat. Add salt & pepper and then drizzle this over the veggies.
- Place the noodles in a large bowl and toss with the veggies, making sure you wet the noodles in the sauce/juices, and serve. Drizzle with desired amount of soy sauce. For extra ginger, you can top with a few more slices as garnish.
This meal was so delicious and so easy, and makes for a great weekday dinner. I loved the "pickled vegetable" sauce with the vinegar and sugar, and just a hint of spice from the pepper. Definitely a new favorite stand-by.