Prep Time: 15 Minutes
Cook Time: 8 Minutes
I love to stir-fry my vegetables and mix them with different blends of sauces, rice, and noodles. Asian noodles offer such a variety when stir-frying.
There is a Mom and Pop Asian market near my home. Two days a week the market makes fresh noodles. You have to be quick before they sell out. What I really like about Asian noodles is that they're made without eggs. The different varieties give different flavors and textures to stir-fry.
Try using wheat, rice, mein, pancit, mi, myum, menrui, mee, and Thai noodles. Mein noodles come from China and the noodles are long and slippery. This noodle is excellent in soups and is made from wheat. Pancit noodles are made in the Filipines. The noodles are also made from wheat flour and coconut oil. They're generally used in soups and salads. Mi noodles are made in Indonesia from bean threads and are also used in soups and salads. Menrui noodles from Japan are comprised of wheat, buckwheat, shirataki from yams, and harusame. You'll find these delicious noodles in Japanese restaurants among their salads and soups as well.
Myum noodles from Korea use sweet potato vermicelli. The slender noodles have a rubbery texture. Korea makes chewy buckwheat noodles which are often served in cold Korean dishes. Mee Noodles from Malaysia are incorporated into soups and stir-fry. In Malaysia you will also find yellow Hokkien noodles and white laksa noodles in soup. In Thailand, rice noodles come in various sizes and use bean threads. The noodles are typically served in salads, stir-fry, and soups. Often served cold, these are popular in restaurants and homes alike. Mi noodles from Vietnam are made from rice as well, and vary in size, from thin to thick. Different Vietnamese noodles use slender bean threads made from mung bean starch.
Now that you've wrapped your noodle around all those noodles, here's a great recipe for an Asian Sweet Potato Noodles Veggie Stir Fry. Enjoy!
½ Package Korean Sweet Potato Vermicelli cooked – follow direction on package
1 Stock Fresh Broccoli Cleaned, cut, and steamed
1 Head Fresh Cauliflower cleaned, cut, and steamed
2 Carrots graded
½ Pound Fresh Mushroom cleaned, chopped fine
½ Pound Chinese Pea Pods, cleaned, chopped in thirds
½ Pound Sugar Snap Peas, cleaned, chopped in thirds
½ Pound Long Green Beans, cleaned, cut into ¼ inch pieces
4 Tomatoes cut into bite size pieces
1 Can Bamboo Shoots, drained
1 Can Water Chestnuts, drained, cut into slices
¼ Teaspoons Fresh Minced Ginger
1 Teaspoon Fresh Minced Garlic
Salt and Pepper to taste
1 Tablespoon Vegetable or Olive Oil
4 Tablespoons Water
¼ Cup Vinegar
½ Cup Vegetable Oil
2 Teaspoons Organic Sugar
3 Teaspoons Mustard
Salt and Pepper to taste
- Cook sweet potato noodles according to directions on package, drain, set aside
- In bowl add sauce ingredients mix well, set aside
- In steamer add cut broccoli, cauliflower, sweet peas, long green beans and steam for 3 minutes until tender but not overcooked. If you do not own a steamer boil the vegetable until tender but not overcooked. Normally 3 to 4 minutes on rolling boil
- In wok heat oil on medium-high heat, add ginger and garlic; cook until limp but not browned
- Add carrots, tomatoes, bamboo shoots, water chestnuts, mushrooms and Chinese pea pods; cook 3 minutes until tender
- Pour in sauce, cook 2 minutes stirring constantly
- Add steamed vegetables, cook 2 minutes until heated through
- Add sweet potato noodles, mix well, cook until heated throughAdd salt and pepper to taste
Serve with rice and salad. This dish is excellent for an entree, served with vegan meats, or cold as a salad. You can add any vegetable to this recipe and possibly add nuts and raisins to give it a different flavor. I have made this with vegan vinegar and oil dressing, and added mustard for flavor. Dijon mustard is excellent. Happy cooking!