This umami filled dish of noodles takes some preparation in slicing the vegetables but otherwise is very easy to put together. The seeds or nuts add a little protein so if additional protein is desired, some fried tofu, chicken, beef, or pork can be added. And the vegetables can be changed to fit your family’s likes and what you have on-hand. Mushrooms, bell pepper, bean sprouts all would work well.
First, preheat oven to 400 degrees. Line a small baking pan with parchment and sprinkle with:
1/2 cup raw seeds such as pepitas or sunflower, or nuts if you can have them (peanuts, cashews, almonds, etc.)
Bake for 5 minutes and then toss with:
2 teaspoons sriracha
1 tablespoon soy sauce substitute
2 teaspoons honey
2 tablespoons sesame seeds
Bake for an additional 5 minutes. Remove and set aside. Following package directions, cook:
6-8 ounces rice noodles
When cooked, drain, rinse and set aside. In a 12″ skillet with high sides, over medium high heat:
1 tablespoon olive oil
1 tablespoon sesame oil
When the oils are hot, add:
1/2 large (or medium) onion, thinly sliced
3-4 stalks celery, sliced on an angle
3/4 cup chopped or shredded carrots
2-3 baby bok choy, sliced, including greens
Stir to combine and cook approximately 5 minutes until tender but not mushy. Add:
1-2 teaspoons minced garlic
1 small can diced or sliced water chestnuts
1 tablespoon freshly grated ginger
Cook an additional minute or two. In a small bowl combine:
1/2 cup soy sauce substitute
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon tahini (or seed butter like sunflower or pumpkin)
1 tablespoon molasses
1/4 teaspoon ground black pepper
Whisk to incorporate ingredients and then add to pan of vegetables. Let the vegetables simmer with the sauce for several minutes, 2-3 before tossing in the noodles and, if more heat is desired, add:
1 teaspoon garlic chili sauce
Separate into four serving dishes and top with the seed mixture and:
2 scallions, greens only, sliced
Top with sliced, sauteed meat if desired and enjoy!
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