29 Iyar 5781 / Tuesday, May 11, 2021 | Torah Reading: Bamidbar
 
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Stir-fried Vegetables on Rice Noodles    

Stir-fried Vegetables on Rice Noodles



A simple, nutritious, and fun Asian dish! This quick-to-prepare parve version can be easily turned into meat with the addition of chicken or beef strips.

 



Cooking Time: 10-15 minutes 

Preparation Time: about 30 minutes  

Level of Difficulty: Easy-Medium  

Kashrut Type: Parve 

  

Stir-fry is a method of preparation that has many benefits: faster than baking, tastier than cooking, and healthier than frying. 

 

In Asian cuisines where stir-fries are especially popular, they are seasoned with hot sauces and served on rice or noodles. If you add eggs, chunks of fish, chicken or meat, it becomes a rich and satisfying dish that includes all nutrients. The vegetarian version here can also serve as a basis for such dishes, but it is excellent as is. 

 

The technique is quite simple. Make sure the vegetables are fresh and firm. Use a wok or other suitable pot (wide and shallow) and heat it well before starting. Cut the vegetables evenly and be precise about the order in which they are added. It is also important to note that the vegetables will be slightly charred or soft at the edges, but remain crisp and fresh inside. 

 

Sensitivity in seasoning is required - some soy sauces have a lot of salt and using them saves the need to salt. The spiciness of chili sauces may vary. Coriander is, of course, a matter of taste - you can do without it, but if you love coriander, then don't skimp. 

 

 

INGREDIENTS 

 (Recipe is for 4-6 servings) 

250 grams of thick rice noodles 

2 carrots 

2 zucchinis 

2 small onions (preferably purple) 

2 small red peppers (you can replace some with fresh chili pepper) 

140 grams of cabbage (about 6 medium cabbage leaves) 

10-12 cloves of garlic 

1 heaping teaspoon freshly grated fresh ginger root 

1/3 cup soy sauce 

4 tablespoons sweet chili sauce 

Salt 

 

For serving:   

A handful of chopped coriander leaves 

Sesame oil drizzle 

 

 

PREPARATION 

1. Slice the carrots and zucchini lengthwise,  and  then  slice  into juliennes ("matches") 6-7 cm long. 

 

2. Finely slice the onions, garlic cloves, red peppers, and cabbage. 

 

3. Mix the soy sauce with the sweet chili sauce.  

 

4. Prepare the rice noodles according to the manufacturer's instructions and drain in a strainer. 

 

5. At the same time, heat a little oil in a wok pan or in a wide,  shallow  saucepan over high heat.  

 

6. When the pan is very hot, toss the carrots and red peppers into it.  

 

7. Sauté for about a minute, and then add the zucchini and onions.  

 

8. After another two minutes, add the cabbage, garlic cloves, and salt.  

 

9. Stir and sauté for a few more minutes, until the vegetables begin to soften. Reduce the heat.  

 

10. Add the grated ginger and mix.  

 

11. Add the soy and sweet chili mixture, mix well, season to taste and adjust seasoning.  

 

12. Sprinkle with chopped coriander leaves and drizzle with a little sesame oil. Serve  immediately. 

 

***

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 





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