This dish is an umami bomb for sure! I love this recipe! I use whatever I have in the fridge…. different vegetables, different noodles, but always the same, delicious sauce! You can add shrimp, pork, chicken or no meat at all, so it’s never exactly the same! How fun and yummy!
Sauce Ingredients:
Mix all this in a bowl and set aside:
6 Tablespoons Soy Sauce
4 Tablespoons Tamari (gluten free, organic soy that is sweeter than regular soy)
1 Tablespoon whole grain mustard (or dijon)
½ Tablespoon Chili Paste or Sambal (for a little kick)
1 teaspoon fish sauce
2 Tablespoons Brown Sugar
1 teaspoon sesame oil
2 Tablespoons rice vinegar
12 oz. Noodles:
Use any type you like: Chinese noodles (thin like ramen), Lo Mein, Soba, even veggie spaghetti (I like Ronzoni’s version, and that’s what’s pictured here)
Vegetables:
I use whatever I have, and however much I want. There are no real measurements.
Try:
1 carrot peeled and thinly chopped
1 large onion, thinly sliced in rounds
About 2 cups of broccoli florets (cut very small)
1 pepper sliced thin (green or yellow)
1-2 garlic cloves minced
½ cup of frozen peas (at the end)
2 Tablespoons cup of broth (chicken or vegetable)
You can also add mushrooms, bok choy, spinach, anything you have!
- Saute’ the vegetables in a large pan uncovered with the olive oil, sesame oil (a little of this goes a long way), and broth.
- Cook your noodles as the instructions say to on the package.
- When the vegetables still have a bit of crunch, and noodles are done, add the peas and the noodles to the pan of vegetables, add the sauce until you are satisfied with the wetness (so don’t add it all at one time), stir with tongs until combined and feast!
