Asian-Inspired Sesame Ginger Noodles with Vegetables Serves four. About 30 minutes Noodles and Vegetables
Sir Fry Sauce
INGREDIENTS 8 oz. package of rice noodles 1 teaspoon toasted sesame oil 1 medium red bell pepper, thinly sliced 2 medium carrots, grated 1 handful snow peas 1 ½ cups thinly sliced red cabbage 1 cup Cremini mushrooms sliced ½ cup cashews
INGREDIENTS 1/3 cup water 1/3 cup tamari (low sodium) ¼ cup brown sugar or agave (optional) ¼ cup toasted sesame oil 1 medium clove garlic, minced 1 ½ teaspoons fresh ginger, finely grated 1 ½ teaspoons corn starch (optional) 1 teaspoon toasted sesame seeds
DIRECTIONS To make the sauce Combine all ingredients in a small bowl – if using sugar, dissolve the sugar in hot water and allow it to come to room temperature before adding it to the other ingredients. To make the noodles Bring a large pot of water to the boil with a ¼ teaspoon salt. Then add the rice noodles and cook through, 6-8 minutes and drain. While the noodles are draining heat a large skillet or wok over medium-high heat and add the sesame oil, vegetables, and cashew nuts. The veggies should sizzle when they hit the pan (watch out for splashing oil.) Cook approximately 5 minutes until vegetable are tender but slightly crunchy. Add the stir fry sauce (cook for 1 minute) then add the drained noodles, cook together approximately 5 minutes. Garnish and serve immediately. California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer Preston Farm and Winery Viognier, Dry Creek Valley $30 “Aromas of orange marmalade and dried apricot are complemented with heady notes of ripe peach”. Great place to visit - all organic wine and produce for sale.
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