He argues with me and says that he is not, but he is.
There are very few recipes that pass his judgement. I am a health nut, and all he cares about is taste. Needless to say, we differ in our food choices. But there is one thing we can both agree on:
Asian Food
Oh, we love rice noodles and veggies. There are so many combinations and so many flavors and so many options! This recipe was born from: Vegetable Hakka Noodles.
Pretty different, right?
I adapted this recipe a lot. I am always in favor of more veggies, and Adam loves rice noodles more than any other. So, I displayed my love for soy sauce and purple cabbage in this delightful dish!
It started by shaving the cabbage with my veggie peeler.
The shaved purple cabbage is just so beautiful.
See??
Then I started the rice noodles. My brand takes 16 minutes to cook.
Then you cook the sauce. The longer you cook the sauce the more the flavors weld togther, so take your time! I didn't have any onions, but I usually make this with them.
The secret is to just barely cook the veggies. Because these are all hardy veggies you can cook them up to 5 minutes, but don't overcook!
Now, put everything together and enjoy
Notes:
Adam says that this dish would be much improved with a piece of teriyaki chicken.
Goes great with a bowl of miso soup, or egg drop soup.
Feel free to change up the vegetables for whatever you want!
Cook 20 minutes
Serves 2-4
2 tbsp sesame oil
2 tbsp olive (or other neutral) oil
1 sweet onion, chopped
2 cups finely shredded purple cabbage
2 cups finely shredded green cabbage
2 carrots, shredded
1 bunch green onions, chopped into 1 inch slices
6 oz rice noodles
Sauce:
1 tomato
4 tbsp soy sauce
5 garlic cloves
1.5 tbsp apple cider vinegar (rice vinegar would work better, I think.)
2 tsp red chili flakes (or to taste, we like it spicy)
1/2 tsp fresh black powder
Cook noodles according to package directions.
Combine the ingredients for the sauce and blend well. Set aside while you prepare the vegetables.
Add oil to a wok or other large pan for sautéing. Add onion and cook on medium-high heat until the onion is very soft. Add sauce, and cook on medium heat until the sauce is thick and glistening, about 10-15 minutes. Add vegetables and cook quickly, less than 5 minutes. Turn off heat.
Add noodles to the pan, and let set for a few minutes to let the flavors intermingle. This dish is a hundred times tastier the next day, but it rarely survives that long.
Feel free to change up the vegetables for whatever you want!
Purple Noodles
Preparation 10 minutesCook 20 minutes
Serves 2-4
2 tbsp sesame oil
2 tbsp olive (or other neutral) oil
1 sweet onion, chopped
2 cups finely shredded purple cabbage
2 cups finely shredded green cabbage
2 carrots, shredded
1 bunch green onions, chopped into 1 inch slices
6 oz rice noodles
Sauce:
1 tomato
4 tbsp soy sauce
5 garlic cloves
1.5 tbsp apple cider vinegar (rice vinegar would work better, I think.)
2 tsp red chili flakes (or to taste, we like it spicy)
1/2 tsp fresh black powder
Cook noodles according to package directions.
Combine the ingredients for the sauce and blend well. Set aside while you prepare the vegetables.
Add oil to a wok or other large pan for sautéing. Add onion and cook on medium-high heat until the onion is very soft. Add sauce, and cook on medium heat until the sauce is thick and glistening, about 10-15 minutes. Add vegetables and cook quickly, less than 5 minutes. Turn off heat.
Add noodles to the pan, and let set for a few minutes to let the flavors intermingle. This dish is a hundred times tastier the next day, but it rarely survives that long.
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