Sunday night Betsy came over and we cooked some dinner. We decided we wanted a noodle stir fry with tons of vegetables and a tasty sauce. The end result was incredible. It ended up tasting just how I envisioned it… bravo!
Sweet Seasoned Soy Sauce
Yields 3/4 cup
2 Tbsp. nama shoyu (or soy sauce)
1 Tbsp. seasoned rice vinegar
2 Tbsp. raw coconut vinegar
2 tsp. toasted sesame oil
1 Tbsp. coconut crystals
1/2-1 tsp. sriacha chili sauce
2 Tbsp. water
2 large garlic cloves, peeled and minced or grated
1/4 tsp. red pepper flakes
1 inch fresh ginger, grated
1/2 tsp. arrowroot
In a jar with a tight fitting lid, combine all the ingredients. Shake well and refrigerate at least 10 minutes before using.
Noodle Stir fry
1/2 package rice noodles (about 113 grams)
1/2 Tbsp. peanut oil
1/2 Tbsp. safflower oil
3 medium carrots, cut on a bias
1 cup snow peas
1-2 cups local kale, torn
3-4 garlic scapes, chopped
1 large potobello mushroom, sliced
1 package firm tofu
Sweet seasoned soy sauce (recipe above)
Sesame seeds for garnish (optional)
Prepare the noodles according to the package directions. Spread the cooked rice noodles onto a plate.
Meanwhile, in a nonstick saute pan, heat the oil and add the carrots. Let cook a few minutes then add the kale. Cook until the kale has wilted somewhat then add the remaining vegetables (except the mushroom). Add 2/3 of the sauce and stir to combine. Transfer from the pan to the serving platter with the rice noodles.
In the same saute pan add the tofu, mushroom and the remaining sauce. Cook until the tofu is heated through and the mushrooms are softened and covered in sauce.
Spoon the tofu and mushroom mixture over the vegetables and sprinkle with sesame seeds.