2 Tablespoons coconut oil (or other favorite cooking oil...but I recommend you get coconut oil!)
2 teaspoons Spiced's Vegetable Bouillon Seasoning (or one cup vegetable or chicken broth)
1 cup boiling water (if using Spiced Vegetable Bouillon Seasoning)
1 package rice vermicelli noodles
½ cup soy sauce or tamari
6-7 Tablespoons roasted sesame oil, divided
2 Tablespoons honey
4 Tablespoons sesame seeds. Optional
Handful of greens (pea shoots, baby spinach or baby swiss chard)
Instructions
To prepare the vegetables:
Shred carrots in a food processor using the shredding blade, or by hand with a box grater
Remove outer layers of cabbage and cut off the end piece, cut remaining cabbage into quarters. Place each quarter on a cutting board and using a knife, cut around and remove the remaining core. (it will be a small triangle of solid cabbage to remove.) Starting at the pointy end of the cabbage, cut thin slices on a slight diagonal. Using your hand, separate the pieces and it will fall apart in shreds. (You can use a food processor but I don't recommend. The pieces become too small, the cabbage shrinks under heat and will almost dissolve. You want some texture.)
To prepare the noodles:
Heat a kettle of water to boil.
While water heats, place noodles in a large stock pot or heat-proof bowl. There needs to be enough space to accommodate at least 2 inches above the height of the noodles.
Pour boiling water over the noodles and toss with a pair of tongs. Let noodles soak in the boiling water until they completely separate and just begin to soften. Keep a close eye. They will get mushy if they stay too long. Depending on the noodle, it takes about 3-5 minutes to detangle.
Drain, rinse with cold water, and place back into pot, drizzle with 2-3 Tablespoons sesame oil and toss to combine. Set aside.
To prepare sauce:
Combine the bouillon and boiling water to make your broth. Add soy sauce, 3 Tablespoons sesame oil and honey, whisk to combine. Set aside.
To prepare the dish:
In a very large fry pan, melt the coconut oil or heat your oil until hot, add the onions and a pinch of salt.
Over medium heat, cook the onions, stirring occasionally, until they start to soften, about 5 minutes.
Add the cabbage and stir to combine. Continue cooking over medium heat and stir occasionally until cabbage starts to wilt. If your fry pan has a lid, you may want to cover but check frequently to speed cooking time.
Add carrots, stir to combine for just 2-3 minutes until they just begin to soften.
Sprinkle garlic over the top and stir to combine. Cook for about 1 more minute.
Pour cooked noodles over the top of the vegetables and pour over sauce. Let sit over medium heat for about 3 minutes until cabbage is softened.
Then, using tongs, toss so vegetables and noodles combine. (This takes a bit of heft at first but then becomes easier.) Taste and adjust seasonings adding more soy sauce, if needed.
Toss with greens in pan until they wilt.
To serve, place a pile of noodles in a bowl, sprinkle with sesame seeds and a drizzle of sesame oil.
Recipe by FamilyandForks at https://www.familyandforks.com/asian-rice-noodles-carrots-cabbage-greens/