A delicious mess that is way freakin' better than takeout. GF. V. SF. NF.
Ingredients: For the bowl:
handful of super skinny rice noodles aka vermicelli 2 tbsp sunflower oil (or any other neutral high heat oil) 1 clove of garlic (grated) 1 tsp fresh ginger (grated) 1 cup carrots (shredded) 1 small head of cabbage or 2 baby bok choy bunches (shredded) 1 cup mung bean sprouts 5 green onions (chopped - separate whites from greens)
Sauce for fryin': 1/4 cup coconut aminos (or tamari if you eat soy) 1 tsp cornstarch 1 tsp sesame oil
*whisk all of it togetha*
Sauce for dressin':
1/4 cup vegan, soy free mayo (I use Vegenese), or plant based yogurt
1/4 cup coconut aminos (or tamari)
2 tbsp sweet chili sauce
*again, whisk!*
Directions: Heat the oil in a large wok or skillet on medium high
Throw the rice noodles in and shake around until puffy (should happen immediately)
Remove them from the pan after they puff to drain on a paper towel
Add in the garlic, ginger, carrots, bean sprouts, and the whites of the onions and sautée until everything starts to sweat - about 2 mins. You want the veggies cooked, but still crunchy.
Pour in your fry sauce and cook for another 2-3 mins
Serve with some sweet chili dressing, the remaining green onions, and crunchy noodles
Vicious Variations:
This could definitely be a solid clean out the fridge dinner using any veggies in your pantry. You kinda can't go wrong with stir fried veggies!
Try serving with sweet & sour sauce, teriyaki, or sriracha. *drool*
Cocktail Mate: Ginger Pear Cocktail
Your fav vodka + pear juice + ginger ale = yaaaaaaassssss!
Sound Mate: Destruction - Eternal Devastation
Thrashy. Yummy. Fitting.
