The heat seems to have finally broken [around here at least] and I am back in my kitchen cooking. I spent a lot of this summer on the road [and in the air] and am excited to share some new recipes with all of you.
A lot of time traveling means that I often come home to find only a few odds and ends in my fridge. This week was no exception. I arrived home to find only a few usable ingredients: two carrots, some frozen spinach, and a few cloves of garlic on a forgotten head.
A quick trip to the grocery store yielded not only a box of rice noodles but also some fresh mushrooms and scallions to turn my fridge finds into a real dinner. Here’s what I made:
Rice Noodles with Stir Fried Vegetables
Creates: 4 generous dinner portions
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 3 scallions, cut into 1/2 inch pieces
- 2-3 cloves of garlic, minced
- 1/4 large yellow onion, diced
- 2 carrots, cut into thin strips
- 1/2 cup frozen spinach, thawed
- About 12 small mushrooms, cleaned, stems removed, and cut in thin strips
- 1 box of rice noodles
- 1 tablespoon sesame oil
In a small mixing bowl, whisk the soy sauce and brown sugar together with a fork so the sugar dissolves. Set aside. In a large skillet [or a wok! if you have one] heat the vegetable oil. Once the oil is hot, add the scallions, minced garlic, and diced onion.
While the scallions, garlic, and onion are softening, bring about 5 cups of water to boil in a large pot. Once the water is boiling, add the rice noodles and cook for about 5 minutes, depending on the type of width of the noddle, until they are cooked through.
Once the scallions, garlic, and onion are soft, add the carrots, spinach, and mushrooms to the skillet. Cook all the vegetables for another 5 minutes. Strain the rice noodles and rinse them with cold water. [Rice noodles tend to be a bit gummy and rinsing them in cold water will wash off some of the gummy starch.] Toss the rice noodles with a tablespoon of sesame oil before adding them to the skillet with the vegetables.
Add the soy/brown sugar sauce to the rice noodles and vegetables; toss everything to combine.