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Sesame/Ginger
Noodles with Veggies
Sesame/Ginger Sauce:
- 3 tbsp soy sauce
- 1 shallot,
chopped
- 1 tsp hot pepper
flakes
- 1 tsp fresh ginger,
grated
- 1 1/2 tsp sesame oil
- 6 tbsp vegetable oil
- 1
pkg (7 oz.) rice noodles
Veggies
- 2 carrots,
sliced thinly
- 2 cups sliced
mushrooms
- 1 cup snow peas
- 3 baby bok choy, "bulb" ends removed
- 3 tbsp vegetable oil
For the sesame/ginger
sauce, whisk together the ingredients and set aside. Just before mixing with
the noodles and veggies, warm the sauce for a few seconds n the microwave, so
that it does not cool the other ingredients.
Cook the noodles according to
package instructions. Usually this means bringing a pot of water to a boil,
removing it from the heat, and adding the noodles to stand for about 8 minutes.
While the noodles are standing, heat the vegetable oil to a medium/high and
stir fry the carrots and mushrooms. When almost done, add the snow peas and bok
choy.
Add the noodles and sesame ginger sauce to the veggies and mix well.
Serve immediately with crusty French bread.
Serves 4.
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