Whenever I feel like my kids and I have been eating way too many treats, nothing makes us feel better than when we eat really fresh Asian food with lots of vegetables. When I made the Asian salad the other day, I had some extra ingredients, and so this recipe just naturally resulted from what I had in the house.
Though I am no expert in Asian cuisine, I always say that cooking it has more to do with basic flavors than all the actual ingredients you add. I had a lot of vegetables on hand for what you see in this picture, but chances are, you won’t want to visit every market in a 20 mile radius to find all of these. The main thing in cooking like this is to have fresh garlic and ginger, onions or shallots, soy sauce, and rice wine vinegar. If you have those key things, then chances are, what you make will be good as well.
Asian Takeout Noodles
1/2 pound rice noodles (either rice stick or brown rice noodles)
1 tablespoons oil
1 shallot, finely chopped
1/2 red bell pepper, finely sliced
1/2 head cabbage, shredded
1 carrot, grated
zest of 1 orange
1/2 cup canned chicken stock
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 clove garlic, finely minced
1/2 inch piece ginger, grated
handful snow peas, plus more for garnish
2 baby bok choy, torn in pieces
3 tablespoons fresh cilantro, plus more for garnish
Boil water in a medium stockpot. When it comes to a boil add in noodles. Cook until almost done, but not quite (follow package instructions for cooking time). In a large nonstick skillet or wok set over high heat, cook shallots in oil. Add in pepper and cabbage and let cook for a little while until the cabbage caramelizes. Add in carrot and orange zest. Drain pasta and add to the pan. Pour in stock, vinegar, soy sauce, garlic, and ginger. Stir to combine. Lower heat, and add in snow peas, bok choy, and cilantro. Serve, and garnish with more cilantro and snow peas.