April 4, 2016
Indonesian Stir-Fried Noodle Bowl
8-ounces (225g) medium-thickness brown rice noodles
1/2 cup (115ml) vegetable broth (stock), divided
1/4 cup (60ml) reduced-sodium tamari or soy sauce
1 teaspoon sambal oelek, or other chili sauce (optional)
1 teaspoon grated ginger
5 garlic cloves, minced
1/4 teaspoon natural sugar
1 small red onion, cut into 1/8-inch slices
3 cups small broccoli florets
3 cups (675g) finely shredded cabbage
1 celery rib, cut into 1/8-inch slices
2 tablespoons grapeseed oil or vegetable broth
6 ounces (170g) baby kale or baby spinach
1 cup (225g) frozen, shelled edamame, thawed in a bowl of hot water and drained
1. Bring a medium saucepan of water to a boil. Add the noodles and cook just shy of al dente, stirring frequently, about 3 minutes. Drain the noodles and cool under running water. Set aside.
2. Combine 1/4 cup (60ml) of the broth, tamari, ginger, 1 minced garlic clove, sugar and the sambal oelek, if using, in a small bowl. Set the sauce aside.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of broth and the onion. Stir and cook until the onion is browned, about 5 minutes. Remove from the skillet and set aside in a medium bowl.
4. Add I tablespoon of broth to the skillet. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, remaining garlic and 1 tablespoon of broth. Stir and cook until the cabbage begins to char, about 2 more minutes. Remove from skillet and set aside with the onion.
5. Add the sauce to the skillet and simmer until reduced by half, about 2 minutes. Add the oil, kale edamame, noodles and vegetable mix. Stir and cook through until pasta is warmed and beginning to brown, about 4 minutes. Serve hot in bowls.