Thai Vegetarian Noodles
Yield
8 servingsPrep
10 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
noodles
|
|
| ¼ | cup |
olive oil
|
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | cup |
broccoli florets
|
|
| ¾ | cup |
onions
sliced |
|
| ⅔ | cup |
snow pea pods
sliced |
|
| ½ | cup |
celery
diced |
|
| ¼ | cup |
carrots
julienned |
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| ¼ | cup |
mushrooms
diced |
*
|
| 3 | tablespoons |
peanuts
crushed |
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
black bean sauce
|
* |
| 1 | tablespoon |
rice vinegar
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
white pepper
|
|
| 2 | tablespoons |
mint leaves
|
|
| 1 | sprig |
mint leaves
|
*
|
| 1 | cup |
mung bean sprouts
fresh |
|
| 2 | tablespoons |
leeks
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
noodles
|
|
| 59 | ml |
olive oil
|
|
| 1E+1 | ml |
garlic
minced |
|
| 237 | ml |
broccoli florets
|
|
| 177 | ml |
onions
sliced |
|
| 158 | ml |
snow pea pods
sliced |
|
| 118 | ml |
celery
diced |
|
| 59 | ml |
carrots
julienned |
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 59 | ml |
mushrooms
diced |
*
|
| 45 | ml |
peanuts
crushed |
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
black bean sauce
|
* |
| 15 | ml |
rice vinegar
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
white pepper
|
|
| 3E+1 | ml |
mint leaves
|
|
| 1 | sprig |
mint leaves
|
*
|
| 237 | ml |
mung bean sprouts
fresh |
|
| 3E+1 | ml |
leeks
sliced |
|
Directions
Soak noodles in 8 cups cold water for 45 minutes.
Drain in a colander and set aside.
Heat olive oil in a large skillet over high heat. Add garlic and sauté, stirring, until lightly browned, about 1 minute.
Add broccoli, onions, snow peas, celery, carrots, bell pepper and mushrooms, and stirfry for 1 minute.
Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper and noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes.
Stir in chopped mint.
Transfer to a platter, sprinkle with bean sprout and leeks and garnish with mint sprig.
