A fresh, tasty, hearty meal or side dish that makes a great lunch the next day. You can substitute shredded spaghetti squash for the noodles if you cannot eat rice. Stir-fry the cooked squash shreds for a few minutes before doing the rest of the vegetables to keep them from shedding water when the sauce is added.
Ingredients (makes 6 full servings):
1 12-16 package rice noodles (more noodles = lighter flavor/less sauce)
2 Tablespoons toasted sesame seeds)
1 lb bok choy or baby bok choy, leaves and stems chopped
2 cloves garlic, minced
1 small onion, chopped
1/2 red bell pepper, minced
6-10 oz mushrooms, sliced
Optional: grilled chicken, beef, or tofu
peanut or sesame oil, for frying (2-4 tablespoons)
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar (can sub apple cider vinegar)
2 tablespoons tamari sauce
1 teaspoon sweet chili paste
1/4 cup dark brown sugar
1 cup chicken or vegetable broth
1 clove garlic, minced
1/4 cup corn starch in 1/2 cup cold water
Set a pot of water to boil for the noodles
Chop/mince all the veggies
Pre-heat a frying pan or wok with 1 tablespoon oil
Make the sauce:
Combine all but the corn starch/water in a small saucepan and bring to a simmer over medium heat, stirring constantly.
Let cook down for 10 minutes
Stir in the cornstarch/water, and continue stirring until it is evenly thickened.
Reduce heat to low and keep warm.
Bring it together:
Put the noodles on to cook (6-8 minutes, or per package directions)
When the oil is hot enough to spit with a drop of water, stir-fry the veggies in batches, making sure you do not overfill the pan. Add oil as necessary. Before each batch, fry a proportionate amount of garlic and pepper until fragrant, then add mushrooms and bok choy. Pull it from the pan when the bok choy leaves are wilted, but the stem pieces still have some crunch. Set aside vegetables in large metal bowl.
Once noodles are finished cooking, drain and add to bowl with veggies. Pour sauce over all and mix well.
Sprinkle top with sesame seeds before serving.