Asian Rice Noodles with Carrots and Cabbage
 
 
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Ingredients
  • 4-5 carrots, peeled
  • 1 small head of cabbage
  • 1 medium onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and chopped
  • 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:
  1. Shred carrots in a food processor using the shredding blade, or by hand with a box grater
  2. 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:
  1. Heat a kettle of water to boil.
  2. 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.
  3. 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.
  4. 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:
  1. 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:
  1. In a very large fry pan, melt the coconut oil or heat your oil until hot, add the onions and a pinch of salt.
  2. Over medium heat, cook the onions, stirring occasionally, until they start to soften, about 5 minutes.
  3. 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.
  4. Add carrots, stir to combine for just 2-3 minutes until they just begin to soften.
  5. Sprinkle garlic over the top and stir to combine. Cook for about 1 more minute.
  6. 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.
  7. 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.
  8. Toss with greens in pan until they wilt.
  9. 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/