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Sesame/Ginger Noodles with Veggies

Sesame/Ginger Sauce:
- 4 1/2 tbsp (68 ml) soy sauce
- 1 shallot, chopped
- 1 1/2 tsp (8 ml) hot pepper flakes
- 1 1/2 tsp (8 ml) fresh ginger, grated
- 2 1/4 tsp (12 ml) sesame oil
- 9 tbsp (135 ml) vegetable oil

- 1 pkg (7 oz., 200 grams) rice noodles

- 2 carrots, sliced thinly
- 2 cups (480 ml) sliced mushrooms
- 1 cup (240 ml) snow peas
- 3 baby bok choy, "bulb" ends removed
- 3 tbsp (45 ml) 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 in 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.