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Categories:
somen noodles peanut sliced Chinese garlic gingerroot vegetables vegetable stock white red pepper sesame seeds
Viewed: 84 - Published at: 5 years agoIngredients
- 8 oz. somen noodles
- 1 Tbs. peanut or vegetable oil
- 3 cups sliced Chinese or napa cabbage
- 4 cloves garlic, minced
- 2 tsp. minced gingerroot
- 16-oz. pkg. frozen stir-fry vegetables, thawed
- 1/2 cup vegetable stock or pasta cooking water
- 13 cup white or mellow miso
- 1/2 tsp. red pepper flakes
- 2 tsp. sesame seeds, toasted (optional)
Method
- In large saucepan, bring 3 quarts water to a boil.
- Place noodles in boiling water, stir and return to a boil.
- Cook, stirring occasionally, until al dente, about 2 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat.
- Add cabbage, garlic and gingerroot and cook, stirring, for 1 minute.
- Add package of vegetables, stock or water, miso and pepper flakes and simmer until vegetables are crisp-tender, about 3 to 4 minutes.
- Drain noodles and transfer to large serving platter.
- Add vegetable mixture and toss well.
- Sprinkle with sesame seeds if desired.
