Tri-Color Stir Fried Vegetables with Rice Noodles and Soy Sesame Sauce

 

Ingredient List
2 Carrots
A handful of sliced Cherry Tomatoes
Tahini Sauce
Grapeseed Oil
1/4 head of Green Cabbage thinly sliced
2 cups of thinly sliced Napa Cabbage
1/2 yellow Onion thinly sliced
1/2 a package of Rice Noodles
Sesame Oil
Soy Sauce
Spinach (garnish; optional)

Rice noodles are light and take on the flavor of the sauce you put on them.  I often crave sauteed vegetables and the blend of cabbage, onions, carrots, and tomatoes is divine.  The cabbage provides a nice texture and settle nutty flavor while the onions are more caramelized and give a nice aroma.  The carrots are sweet and still slightly crunchy.  Pair that with tangy and juicy tomatoes and it is a pleasant mouthful of happiness.  I like to cover rice noodles with soy sauce and tahini.  I didn’t grow up eating tahini, but now I am a little obsessed with it.  Tahini reminds me of peanut butter even though it’s just grounded sesame seeds.  It’s viscosity is smooth, but thick.  So, mixing it with soy sauce and a touch of sesame oil makes it more palatable. Believe it or not, this is the FIRST food photo taken to kick start Tree House Cooking. So, this dish has sentimental value and it’s delicious.

Begin by preparing vegetables and adding them to a mixing bowl

  • Either Julienne cut the CARROTS, or use a vegetable peeler and create thin slices (that’s what I did)
  • Thinly slice the NAPA CABBAGE, GREEN CABBAGE, and ONION
  • Add CHERRY TOMATOES sliced in half
  • Drizzle GRAPESEED OIL and mix ingredients together
  • Leave aside and start cooking the rice noodles

Follow the cooking instructions on the package of RICE NOODLE

  • Once the rice noodles are cooked use a colander and drain the water from the noodles
  • Drizzle SESAME OIL over the noodles and mix thoroughly
    • This helps keep the noodles from sticking to each other and adds flavor

Take a saute pan and bring to a high heat

  • Once the pan is hot gently pour in the vegetables
    • The vegetables will sizzle if the pan is hot enough
  • Lower the heat to medium, or medium-high, and cook until the onions are translucent
  • Take a serving bowl, or plate, and place the RICE NOODLES
  • Top with the cooked vegetables
  • As an option, add a handful of raw SPINACH for garnish

To make the sauce use equal parts SOY SAUCE and TAHINI with a touch of SESAME OIL and mixTri-Color Stir Fried Vegetables with Rice Noodles and Soy Sesame Sauce 1

 

This is satisfying comfort food.  Enjoy!!

 

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