Ginger fried rice noodles
This easy steam/fry noodle dish is one of my all-time winter saviors. Add freshly chopped chili or chili oil for added warmth.
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- 2 tbsp dark-roasted sesame oil
- 1 clove of garlic, minced
- 1 tbsp ginger, sliced into fine matchsticks
- ½ onion, sliced into fine half moons
- sea salt
- 1 carrot, sliced into fine matchsticks
- 4-5 button mushrooms, sliced
- 1 cup mustard greens or bok choy, cut into large pieces
- ½ packet fresh flat rice noodles
- 2 tbsp shoyu (organic soy sauce)
- 3 tbsp mirin or sweet rice wine
- 3 tbsp ginger juice (grate fresh ginger and squeeze out the juice)
- 2 tbsp roasted peanuts, roughly chopped
- 1 tbsp green onions, finely sliced
Heat a frying pan or wok on a medium flame and add the oil. Fry the garlic and ginger for 1 minute. Stir in the onions and sprinkle with a dash of sea salt.
Add enough water to cover the bottom of the pan, cover and cook over a medium heat until the onions are soft.
Add the carrots and mushrooms and simmer for 3-5 minutes, or until tender.
Add the greens followed by the noodles. Cover and simmer on a low flame for 3 minutes.
A little water may be needed to prevent the vegetables from sticking.
Once the noodles are soft and cooked, mix in the shoyu, mirin (or sweet rice wine) and ginger juice.
Serve hot, topped with roasted peanuts and green onions.