We have a few staple meals in our house and this is one of them. It’s quick, easy and delicious. You can mix it up depending on what you have on hand or what is sounding good at the moment.
1 box Rice Thread Noodles
4-6 cups of the following vegis, cut to bite sizes
- boc choy
- snow or snap peas
1-2 cups dried shitake mushrooms, soaked in hot water till rehydrated, then sliced (reserve water) or fresh sliced shitake mushrooms sauteed in a little olive oil.
1 block cubed firm tofu (optional)
Shoyu Soy Sauce
Brown Rice Vinegar
Toasted Sesame Oil
Water or reserved shitake broth
Bring a large pot of water to a boil. Fill a submergible strainer or basket with the vegis and tofu, if using. Place in the boiling water till tender but still firm. Remove, and let drain. Add the rice thread noodles to the boiling water, remove the pot from the heat and let set 6-8 minutes or until soft. Drain.
In individual noodle bowls add:
1 tablespoon soy sauce
1 teaspoon brown rice vinegar
1/2 to 1 teaspoon toasted sesame oil
1-2 tablespoons water or reserved shitake broth
Add to this 1 cup noodles and 1-2 cups chopped vegis and some of the mushrooms. Mix well and add more of any of the sauce ingredients to taste if desired.
The leftovers are great for lunch the next day.