This recipe has been marinating for some time on Feaston’s “To Do List.” It’s just one of those things that never gets done. Hark! Rejoice! So let it be written … so let it be done (and off the list).
So, to what have we been biting our thumbs? Vegetable Chinese Noodles. No disrespect to the recipe for the delay, because it wasn’t bad.
Vegetable Chinese noodles is basically something you might order from your local joint … but slightly more healthy.
Up front I’m putting this out there: You will need a rough grater for this recipe. This utensil is typically called a “box grater.” If you don’t have one spend the $10 for one. They are very useful.
Assemble these ingredients:
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 cup scallions
- 3 tbsp vinegar
- 1 1/2 tbsp soy sauce
- Stir fry oil
- Red pepper flakes
- 2 crushed garlic cloves
- Rice noodles (available in the international aisle)
Prepare the noodles as directed. Read those directions carefully, because the brand we used you had to boil water THEN put the noodles in and remove them from the heat. Strange.
While those do that, grate your vegetables. Take it from my experiences, MIND YOUR THUMBS when you are grating.
Once the veggies are grated, saute them in stir fry oil (also available in the international aisle) on high heat for a few minutes. You are just heating the vegetables and searing them.
Toss the vegetables with the rice noodles and top with a little ginger and sesame seeds.