Carrot, Pepper and Snow Pea Stir Fry and Noodles

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I was tossing and turning the pages of some cookbooks my mum got me from Australia, and one of them totally caught my eye, this Singaporean noodle dish with a lot of vegetables on top stacked high. IT LOOKED DELICIOUS. But question is, do I have what it takes (I mean the ingredients) to make it?

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Snow peas, check. Carrots, check. Red chili pepper, check. Bell pepper, check. Shiitake mushrooms, check. Cilantro, check. WTF? HOW IS THIS POSSIBLE? I have ALL the ingredients? Surely that can’t be it, cos I am always missing ONE thing when I want to make something. There’s that one evil little ingredient missing.

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So as you can imagine, it was so exciting to make it, I didn’t use the recipe on the book, only the vegetables.

For this, I used sprouted grain pasta. Though you can try this with any type of noodles, like udon, wheat noodles, those delicious Trader Joe’s fresh noodles (not the rice one). Seriously, endless possibilities!

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So anyway, the red chili pepper is for anyone who likes a bit of spice kick. It’s optional though, so you don’t have to add it if you don’t want it. You can always replace it with a little red pepper flakes. I do know that sometimes, it can be hard to find them. DO NOT FORGET to remove the seeds and stem, otherwise you may be on fire by the end of the meal.

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Carrot, Pepper and Snow Pea Stir Fry and Noodles

Vegetables
1 tablespoon extra light olive oil
1 teaspoon sesame oil
2 cups snow peas (or sugar snap peas)
1 small red bell pepper
2 medium carrots
5-6 dried shiitake mushrooms
1 red chili pepper, seeded and stemmed (optional)
2 cloves garlic
1/4 teaspoon Himalayan/sea salt
1 tablespoon white cooking wine
1 tablespoon tahini paste or peanut butter
1 teaspoon garlic powder
1/2 teaspoon miso paste
A small handful roasted cashew
3-5 sprigs cilantro
1/2 teaspoon sesame seeds

Noodles
1-2 packets noodle/pasta (eg: Sprouted grain pasta, udon, wheat noodles, brown rice noodles, etc)
A dash of salt (optional)

If cashews are raw, roast them in the oven for about 6-8 minutes at 400°F (204°C).

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Vegetables: Chop the snow peas in half or thirds. You may wish to take the ends off, but I didn’t. Slice the bell pepper into small, thin strips. Be sure to remove the stem and seeds. Use a julienne peeler to shred the carrots into long matchsticks. Remove the stems from the shiitake mushrooms and slice across to make 4-5 pieces. Slit the red chili pepper, remove the stem, white parts and all the seeds (those are hot). Finally, peel the garlic and chop in a few small pieces.

Put all the chopped vegetables in the frying pan with the extra light olive oil, sesame oil and salt. Turn the heat on medium high (6, but stove should not be red). Let the vegetables cook while stirring a lot for about 7 minutes.

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Meanwhile, stir together the white cooking wine, tahini (or peanut butter), garlic powder and miso paste. Be sure everything is very well mixed.

After the veggies have been stirred and cooked for 7 minutes, add the sauce and cook for a further 2-3 minutes. Turn the heat off and stir in the roasted cashews.

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Noodles: Cook noodles according to packet instructions, usually by boiling some water, tossing the noodles in and cooking on high heat until the noodles are good to eat. If you don’t want it to stick together, try adding a little olive oil. Noodles will be more flavourful too, if you add a small dash of salt. Be sure to drain the noodles well once they’re cooked.

Assemble: Scoop the noodles out and put it on the bottom of the plate. Add the vegetables on top and add a couple sprigs of cilantro on top for garnish, along with a little sesame seeds.

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Carrot, Pepper and Snow Pea Stir Fry and Noodles
Serves: 4
 

Ingredients
Vegetables
  • 1 tablespoon extra light olive oil
  • 1 teaspoon sesame oil
  • 2 cups snow peas (or sugar snap peas)
  • 1 small red bell pepper
  • 2 medium carrots
  • 5-6 dried shiitake mushrooms
  • 1 red chili pepper, seeded and stemmed (optional)
  • 2 cloves garlic
  • ¼ teaspoon Himalayan/sea salt
  • 1 tablespoon white cooking wine
  • 1 tablespoon tahini paste or peanut butter
  • 1 teaspoon garlic powder
  • ½ teaspoon miso paste
  • A small handful roasted cashew
  • 3-5 sprigs cilantro
  • ½ teaspoon sesame seeds
Noodles
  • 1-2 packets noodle/pasta (eg: Sprouted grain pasta, udon, wheat noodles, brown rice noodles, etc)
  • A dash of salt (optional)

Instructions
  1. If cashews are raw, roast them in the oven for about 6-8 minutes at 400°F (204°C).
  2. Vegetables: Chop the snow peas in half or thirds. You may wish to take the ends off, but I didn’t. Slice the bell pepper into small, thin strips. Be sure to remove the stem and seeds. Use a julienne peeler to shred the carrots into long matchsticks. Remove the stems from the shiitake mushrooms and slice across to make 4-5 pieces. Slit the red chili pepper, remove the stem, white parts and all the seeds (those are hot). Finally, peel the garlic and chop in a few small pieces.
  3. Put all the chopped vegetables in the frying pan with the extra light olive oil, sesame oil and salt. Turn the heat on medium high (6, but stove should not be red). Let the vegetables cook while stirring a lot for about 7 minutes.
  4. Meanwhile, stir together the white cooking wine, tahini (or peanut butter), garlic powder and miso paste. Be sure everything is very well mixed.
  5. After the veggies have been stirred and cooked for 7 minutes, add the sauce and cook for a further 2-3 minutes. Turn the heat off and stir in the roasted cashews.
  6. Noodles: Cook noodles according to packet instructions, usually by boiling some water, tossing the noodles in and cooking on high heat until the noodles are good to eat. If you don’t want it to stick together, try adding a little olive oil. Noodles will be more flavourful too, if you add a small dash of salt. Be sure to drain the noodles well once they’re cooked.
  7. Assemble: Scoop the noodles out and put it on the bottom of the plate. Add the vegetables on top and add a couple sprigs of cilantro on top for garnish, along with a little sesame seeds.


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