RICE NOODLE STIR FRYNoodles and Company Copycat Recipe
Serves 6-8
1 (14-oz.) can coconut milk
1 tablespoon Thai curry paste (
yellow or red)
1 tablespoon sweet chili sauce
1 tablespoon fresh ginger, peeled & chopped
1 tablespoon fresh garlic, peeled & chopped
1 tablespoon soy sauce
1 lb Rice noodles (
cooked)
1/2 cup of peanut butter (
smooth)
1/4 cup scallions
1/2 cup Napa cabbage
1/2 cup red cabbage
1/2 cup veggie broth
1/2 cup carrots julienne cut
1/2 cup broccoli florets
1/2 cup red peppers
1/2 cup fresh shitake mushrooms
1 tablespoon canola / soybean oil
black sesame seeds
mung bean sprouts
lime wedges
6 ea cilantro leaves
Cut vegetables and set aside. Soak rice noodles in warm water for 30 minutes. Drain & set aside. In a pot of boiling water, blanch the carrots & broccoli for 20 seconds then shock in ice water. Drain & set aside. Place the oil in a large wok saute pan over high heat. Add shitake mushrooms, garlic and scallions. Add the rest of the vegetables and toss. Toss in the soaked rice noodles, the veggie broth and stir. Mix the sweet chili sauce, ginger, coconut milk, Thai curry paste and soy sauce into a mixing bowl. Toss the blended sauce into the stir fry. Bring to a simmer and add the peanut butter. Mix well. Pour onto your favorite platter over the cabbages. Garnish with cilantro, sprouts, crushed p-nuts, black sesame and lime wedges.
Note: Also great with grilled chicken or shrimp.
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