Thai Ginger and Garlic Noodle Bowl

• Produce

  • 1/2 medium head 5 c green cabbage
  • 1 1/2 cup Carrots julianne
  • 1 tbsp Garlic, fresh
  • 2 tsp Ginger, fresh
  • 1 Scallions
  • 11 oz Snow peas
  • 1 Thai basil

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 2 tbsp Tamari

• Pasta & Grains

  • 227 g 8 oz rice noodles or bean thread noodles

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Sea salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 1/2 tbsp Sesame oil
  • 1 Drizzle Tamari and/or sesame oil

• Other

  • 5 oz Shiitake Mushrooms (stemmed and sliced into quarters 142g

Found on vanillaandbean.com

Description

Directions

• Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages Ive 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).
• 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).
• In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and salt. Set aside.
• 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).
• Check on the rice noodles. They should be tender, but not soft. Drain thoroughly. Set the noodles near the stove. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring to a simmer. Once simmering, gently toss in the noodles. Use a pair of tongs to twist and turn the noodles around in the sauce so that each noodle is covered. Turn the heat down continue turning, cooking for about 2 minutes. Test the noodles for taste and tenderness. If they seem tough, give them another minute to cook while turning the noodles. Remove from heat and stir in the veggies using the residual heat of the noodles to rewarm the veggies.
• Garnish with sesame seeds, thai basil, scallions and a drizzle of sesame oil and/or tamari.