Hot and Sour Noodles

I’ve been wanting to make a meal with cabbage for a week or so. Then I remembered a recipe I made a while back that came from this cookbook (note: it’s neither gluten-free nor vegetarian) we got as a wedding present. With a few modifications, we had a lovely dinner.

• 7 ounces dried rice noodles (ok, actually it was 6.75 oz)
• 1 tablespoon sesame seed oil
• 1 tablespoon chili oil
• 3 garlic gloves, minced
• 1 scallion, finely chopped
• 8 ounces baby bella mushrooms, sliced (this was ~3 cups)
• 2 carrots, cut into matchsticks
• juice of 2 limes
• 3 tablespoons gluten-free soy sauce
• pinch of sugar
• 3 cups shredded Napa cabbage
• chopped peanuts for garnish

1. Bring a large pot of water to boil. Turn off heat, add the noodles, and soak until soft. (This usually only takes a few minutes.) When noodles are cooked, drain well, then return to pot and mix with sesame oil to prevent the noodles from sticking.
2. Meanwhile, heat the chili oil in a large skillet (or wok) over high heat. Add the garlic, onion, carrot, and mushrooms. Cook for a minute or two until softened.
3. Add the soy sauce, lime juice, and sugar. Then add the noodles to the pan. Mix well.
4. Place the cabbage in a serving bowl. Top with the noodle and veggie mixture. Garnish with peanuts and serve.

(Serves 6)

I debated not cooking the carrots at all, as I tend to prefer my veggies raw. Mike, on the other hand, prefers his veggies cooked, so cooked they were. However, if you like crunchy veggies, go ahead and leave the carrots out of the stir fry.

We thought we might like a bit more “sour,” although we aren’t really sure if that means more limes, or just doing a better job of juicing them. Along that note, I’d say don’t be afraid to have people play with the flavors on their plate. Put out the sesame and chili oil, and some lime wedges. Then everyone ends up happy.