1 package of wide rice noodles
2 tbsp olive oil
1 clove of garlic chopped, minced
12 mushrooms sliced
10 mini carrots sliced in slivers
1/2 red pepper sliced and diced
1/2 purple pepper
2 tsp grated fresh ginger
1/3 cup rice vinegar
2 tsp sugar
1-2 tbsp peanut butter
splash of Tabasco
1 tsp chili powder
3/4 cup vegetarian broth
2 scallions sliced
1 tbsp sesame oil (optional)
30-40 medium shrimp deveined, shelled and cooked (optional)
In a large pot prepare your noodles. Read the directions on the package. Generally the noodles are not boiled, but rather they are soaked for 7 minutes. Set aside. I toss them in an additional mixture of sugar, rice vinegar, salt pepper and oil. You can too!
In a large saucepan, fry garlic in oil. Add mushrooms and fry til brown. Add carrots and cook till slightly softer. Add peppers, ginger and then rice vinegar, broth, sesame oil (optional), Tabasco, chili powder, sugar and peanut butter. Boil until sauce begins to thicken. Add more water if necessary. Add noodles and stir to coat noodles with sauce. Top with scallions and toss with shrimp if wanted.
signed, the willow
No comments:
Post a Comment