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Related recipes: Asian, Cabbage, Carrots, Chile Peppers, Dairy-Free, Easy, Egg-Free, Garlic, Low-Fat, Onions, Pasta, Side Dishes, Spring, Summer, Vegan, Vegetables, Vegetarian
A combination of rice noodles and stir-fry vegetables make this spicy dish a favorite in any household. Can serve as an entree or a side dish.
Servings: 4
Yield: 8 cups (1.9L)
1/4 cup (120mL) rice vinegar
3 Tbs (45mL) soy sauce, low sodium
2 Tbs (20g) brown sugar
1 tsp (3g) cornstarch
2 tsp (10mL) sesame oil, divided
1/2 tsp (1g) red pepper flakes
7 oz (200g) rice noodles, uncooked
2 cloves garlic, minced
1 carrot, shredded
1 green chili pepper, fresh, sliced lengthwise very thin
3 green onions, chopped in 4-inch (10cm) pieces and slivered lengthwise
2 cups (180g) nappa cabbage, (Chinese cabbage), shredded
In a small bowl, mix rice vinegar, soy sauce, brown sugar, cornstarch, one tsp sesame oil and red pepper flakes. Set aside.
Prepare noodles according to package directions.
Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic, carrot, green chili and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3 minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover vegetables to keep warm.
Pour vegetables and sauce over cooked noodles. Mix together and serve.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
