Sweet And Spicy Noodle Toss
From jo_jo_ba 9 years agoIngredients
- 1 tbsp sesame oil shopping list
- 1 large onion, sliced thinly shopping list
- 4 stalks celery, sliced thinly shopping list
- 1 head Egyptian onion bulbs, minced (you can use 2 large scallions) shopping list
- 5 large garlic cloves, minced shopping list
- 1 tsp minced ginger shopping list
- 1 bag (approx 400g / 14 oz) gluten free, vegan burger crumbles (I used Gardein) shopping list
- 1 tsp Szechuan peppercorns shopping list
- ¼ tsp cayenne shopping list
- 1 tsp Chinese five spice powder shopping list
- 1 tbsp dry sherry shopping list
- 2 carrots, julienned (I used a julienne peeler for “noodle” strips) shopping list
- 100g (3.5 oz) dried brown rice vermicelli, soaked in hot water and drained shopping list
- ¼ cup tamari shopping list
- ¼ cup San-J Mongolian Sauce shopping list
- 1 tbsp San-J Szechuan Sauce shopping list
How to make it
- Heat sesame oil in a deep pan over medium high heat.
- Add the sliced onion and cook, stirring, until softened.
- Stir in celery and cook 2 minutes.
- Add Egyptian onion, garlic, ginger, burger crumbles, Szechuan peppercorns, cayenne, and five spice. Cook 2 minutes, stirring to coat everything with the spices.
- Add sherry and stir well, then add carrots, noodles, tamari and sauces.
- Toss to combine thoroughly and serve.
People Who Like This Dish 2
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