This is a fantastic recipe to play around with! Feel free to get creative. Use up the leftover veggies in the fridge. We also love to add mushrooms and fresh herbs like cilantro or basil. Also, if there's something you (or the people you're cooking for) don't love; leave it out! Easy peasy.
1 small onion
1/2 red bellpepper
1 celery stalk
3 green onions
1 large shallot
2 large peeled carrots
2 cups shredded cabbage
1 Small piece of fresh ginger root
1 lb thinly sliced meat or seafood (optional)
1 6oz pkg Saifun (mung bean noodle) or rice stick noodles
3 large eggs, hard boiled and peeled
3 tbsp vegetable or canola oil
1 tbsp fresh minced ginger
1 tbsp fresh crushed garlic
2 tbsp low sodium soy sauce
1 tsp chili-garlic sauce (optional)
1 tsp sesame oil
Thinly julienne all veggies, except onion and shallot, and set aside. Place noodles in a tall bowl and cover in hot water from the tap for about 8-10 minutes, until loose, drain and set aside. Finely mince onion and shallot. In a large wok heat vegetable oil over high heat. only heat for about 60 seconds as oil will begin to smoke. Add onions shallot and meat (if any), stir continuously for about 3-4 minutes. Add garlic, ginger, chili sauce and 1 tbsp soy sauce, stir vigorously for another minute. Lower heat to medium. Add veggies and season with the last tbsp of soy sauce and 1 tsp of sesame oil. Continuously stir for another minute or two, until veggies are cooked but still crisp. Lastly add your soft noodles, use two wooden spoons to thoroughly mix the ingredients. Quarter the boiled egg and use as garnish. Serve hot and fresh or refrigerated like a cold noodle salad. Makes 4-5 plentiful servings.
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| What you will need |
What you will need for seasoning
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