 |
| Thai Ginger and Garlic Noodle Bowl |
Thai Ginger and Garlic Noodle Bowl
Ingredients
- 8 oz Rice Noodles or Bean Thread Noodles 227g, see note
- 11 oz Snow peas trimmed 311g
- 1 ½ Tbs Sesame Oil
- 2 tsp fresh Ginger microplaned
- 1 Tbs fresh Garlic microplaned or minced
- 1 1/2 C Carrots Julianne about two large carrots 150g
- 5 C Green Cabbage about 1/2 a medium head, cut into bite sized pieces, 400g
- 5 oz Shiitake Mushrooms stemmed and sliced into quarters 142g
- For the Sauce
- 1/2 C Vegetable Broth 110g
- 1 Tbs Sesame Oil
- 2 Tbs Tamari
- 1 Tbs Coconut Sugar or brown sugar
- ½ tsp Red Pepper Flakes
- ½ tsp Sea Salt
- For Garnish
- Scallions chopped
- Sesame Seeds
- Thai Basil
- Drizzle of Tamari and/or Sesame Oil
Instructions
- For the Noodles
- Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages I've seen say to soak in hot water. For me, the noodles turn to mush, so I use a cold soak to soften them, then gently cook them).
- For the Veggies
- Fill a stock pot ½ full of water and bring to a boil. While the water is heating, prepare the snow peas by trimming each end. To blanch the snow peas, carefully place them in the boiling water, turn the heat to low and blanch for for exactly two minutes. Drain and rinse with cold water. Place back into the stock pot they were blanched in (with heat off).
- For the Sauce
- In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and salt. Set aside.
- To Cook
- In a large skillet or wok, heat the sesame oil on medium high heat. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30 seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stir-fried veggies into the pot with the snow peas (heat off).
- ...
- ...
- Visit Full Recipe>> @-vanillaandbean.com
 |
| Thai Ginger and Garlic Noodle Bowl |
Comments
Post a Comment