Spicy Thai Noodles

Spicy Thai Noodles
(Serves 4)

I love this noodle salad with lots of flavor and texture, and it’s great as a leftover.

8 oz Thai rice noodles
2 Tbs light sesame oil
l/3 cup dried shiitake mushrooms, soaked in boiling water for 20 minutes
3 cloves garlic, minced
1 cup green cabbage, shredded
1 small jalapeño pepper, minced or ½ tsp hot red pepper
1 red bell pepper, sliced thin
1 cup broccoli florets
¼ tsp sea salt
½ cup snow peas, sliced diagonally
½ cup scallions, chopped into ½-inch pieces (4 scallions)

2 Tbs light sesame oil
2 Tbs dark toasted sesame oil
2 Tbs soy sauce
1 tsp honey
1 Tbs lime juice
½ tsp crushed red pepper flakes to taste
½ cup fresh cilantro, chopped for garnish

Optional: Near the end of cooking, you can add cubed firm tofu to add more protein to this dish.

1. Boil at least 2 quarts of water. Add noodles, shut off heat and let them stand for 10 minutes or follow package directions. Remove and drain.

2. Presoak shiitake mushrooms in boiling water for 20 minutes or until soft, remove, and squeeze. Remove stem and discard. Slice thinly and set aside for now.

3. Preheat 2 Tbs of sesame oil in wok or large frying pan and sauté garlic for 1 minute. Add cabbage, jalapeño pepper, red bell pepper, mushrooms, broccoli, and salt; stir for another 3-4 minutes.

4. Add drained noodles and mix with vegetables. Add snow peas and scallions and mix again.

5. Mix together light and dark sesame oil, toasted sesame oil, soy sauce, honey, lime juice, and red pepper flakes. Add to rice mixture and toss thoroughly. Adjust to your taste. Garnish with cilantro.

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