After I made the summer rolls and peanut sauce, I had a lot left over. I went ahead and made a noodle bowl that ended up quite tasty. In noodle bowls and stir frys, I find that using really chunky vegetables brings out the flavor. So, when chopping up the veggies, make sure to use large pieces!
3 cups rice noodles
1/2 yellow onion
6 green onions
1 red bell pepper
1/2 cup baby corn
6 shiitake mushrooms
3 cloves garlic
1 tablespoon corn oil (or neutral oil)
2 tablespoons Sesame-Soy Sauce*
2 teaspoons basil
1 tablespoon cilantro
1 cup vegetable broth
1 cup Lime and Coconut Peanut Sauce*
A. Preparation:1. Slice the yellow onion in cube-like shapes
2. Chop the green onion, green and white parts. One green onion should only be chopped into 3 to 4 pieces
3. Slice the Red Bell Pepper into cube-like shapes
4. Remove the stems, and slice the shiitake mushrooms
5. Thinly slice the garlic cloves
6. Remove the seeds, and finely chop the jalapeño
7. Chop the basil
8. Chop the cilantro
9. Chop the baby corn
10. Soften the noodles by boiling a pot of water, turning off the heat, and soaking the noodles for around 10 minutes, or until soft. Then drain and set aside.
B Putting it all together:
1. Heat the corn oil in a skillet in medium heat, and add the yellow onion and garlic. Saute for about 4 minutes. Add the vegetable broth, the sesame-soy sauce, bell pepper, baby corn, and mushrooms and cook for about 2 minutes. Then, add the green onion, basil, and jalapeño and continue to cook until everything is nicely sauteed. It should be about five to seven minutes. Everything should be cooked, but crisp.
2. Grab your desired amount of noodles (I use about a cup) and place in a bowl. Use a slotted spoon to top off the noodles with the veggies. Pour about 1/4 cup broth over the veggies to add some flavor.
3. Spoon a heaping 1/4 cup of peanut sauce over the veggies
4. Garnish with cilantro
5. If you feel like you need salt and pepper, add some!
Super Easy and you're done!