Ingredients
Noodles
- 8 oz (227g) Rice Noodles or Bean Thread Noodles
Vegetables
- 11 oz (310g) Snow peas, trimmed
- 1 ½ cups (150g) Carrots, julienned (about two large carrots)
- 5 cups (400g) Green cabbage, cut into bite sized pieces (about ½ medium head)
- 5 oz (142g) Shiitake mushrooms, stemmed and sliced into quarters (cremini mushrooms can be used as substitute)
Sauce and Seasonings
- 1 ½ tbsp Sesame oil (divided, 1 ½ tbsp for stir-fry, 1 tbsp for sauce)
- 2 tsp Fresh ginger, microplaned
- 1 tbsp Fresh garlic, microplaned or minced
- ½ cup (110g) Vegetable broth
- 2 tbsp Tamari
- 1 tbsp Coconut sugar (or brown sugar or maple syrup)
- ½ tsp Red pepper flakes
- ½ tsp Sea salt
Garnishes
- Scallions, thinly sliced
- Sesame seeds
- Thai basil leaves (or mint and/or cilantro as alternatives)
- Lime wedges
- Drizzle of tamari and/or sesame oil
- Sriracha (optional, for serving)
Instructions
- Soak the Noodles: Place the rice noodles in a large bowl and cover them with cold water. Let them soak while you prepare the vegetables and sauce to soften without turning mushy.
- Blanch the Snow Peas: Bring a large stock pot filled half with water to a boil. Trim the ends of snow peas, then add them to the boiling water. Lower heat and blanch for exactly two minutes. Drain and immediately rinse with cold water to stop cooking. Return to the pot to keep warm off the heat.
- Prepare the Sauce: In a small jar, combine vegetable broth, 1 tablespoon sesame oil, tamari, coconut sugar, red pepper flakes, and sea salt. Secure the lid and shake well. Set aside.
- Stir-Fry Vegetables: Heat 1 ½ tablespoons sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the grated ginger and garlic and sizzle for about 30 seconds to release aromas. Add mushrooms, cabbage, and carrots, and stir-fry using wooden spoons until vegetables are tender-crisp, about 5–6 minutes. Transfer these vegetables to the pot with the blanched snow peas (heat off) and set aside.
- Cook Noodles in Sauce: Drain the soaked noodles thoroughly and set near the stove. In the same skillet or wok, pour in the prepared sauce and bring it to a simmer. Gently add the noodles and use tongs to toss and coat them evenly with the sauce. Lower the heat and continue gently mixing the noodles in the sauce for about 2 minutes until tender but not soggy. Taste and cook for an additional minute if needed.
- Combine Noodles and Vegetables: Remove the skillet from heat and fold the stir-fried vegetables into the noodles. Use the residual heat to gently rewarm the vegetables. Squeeze in juice from half a lime and toss to combine. Adjust seasoning if needed.
- Garnish and Serve: Plate the noodle bowl and garnish with sliced scallions, sesame seeds, Thai basil leaves, and a drizzle of sesame oil and/or tamari. Serve with lime wedges and Sriracha on the side for added heat.
- Storage Tips: This dish is best enjoyed immediately as noodles can get soggy when reheated. Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended as it affects texture.
Notes
- Use cold water soaking for rice noodles to prevent mushiness rather than hot soaking.
- Shiitake mushrooms can be replaced with cremini mushrooms for a similar texture and flavor.
- Adjust red pepper flakes to taste for desired spiciness.
- Vegetable broth can be homemade or store-bought, low sodium preferred for better control over salt.
- For a gluten-free version, ensure tamari is certified gluten-free.
- Use fresh herbs like Thai basil, mint, or cilantro to add aromatic freshness.
- Do not freeze the dish as noodles lose texture and become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
