Vegetarian dish from "The Best of Thai and Vietnamese Cooking"
After the rice vermicelli have cooled, gently toss with the bean sprouts, cucumber,mint, and lettuce until well blended. Set aside.
Bring water to a rolling boil in a medium pot. Using a sieve with a handle, blanch the carrots and broccoli until colors turn, about 10 seconds, Shock in ice water immediately. Drain and set aside.
Just before serving, heat the oil in a large wok or skillet over high heat. Wait for th epan to get very hot, almost smoking. Carefully add the onion (oil may splatter) and stir until it begins to soften, about 30 seconds. Add the mushrooms and saute for 1 minute. Add teh carrots, broccoli, napa cabbage, and red bell pepper and stir-fry for 2 to 3 minutes more. Vegetables should be very hot and sizzling. Push the vegetables to one side of the pan and add the soy sauce to the open area to create a distinctive fragrance. Then continue stirring the vegetables for another minute and remove from heat. To serve, place noodle mixture in individual soup or pasta bowls. Top with the stir-fried vegetables. Garnish with scallion oil and roasted peanuts. Invite each guest to drizzle 3 tablespoons of cilantro-lime soy sauce on the noodles and toss gently before eating.
Scallion Oil
1/2 cup vegetable oil
5 scallions chopped
Heat the oil in a small saucepan over moderate heat. Add the scallions and as soon as the bloom in the hot oil, remove from heat. Transfer to a bowl and cool. Scallion oil can be made in advance and stored at room temperature for 4 days or in the refrigerator for 2 weeks. If refrigerated bring to room temp before serving.
Cilantro-Lime Soy Sauce
1 clove garlic
2 fresh Thai bird chilies and or
1 tsp ground chili paste or to taste
1 (1-inch) piece fresh ginger peeled and thinly sliced
2 tbs finely chopped fresh cilantro
1/4 cup soy sauce
2 tbs fresh lime juice with pulp
3 tbs water
2 tbs sugar
Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer paste into a glass jar with a tight-fitting lid and add the remaining ingredients. Mix well until sugar is dissolved. To serve, pour into small ramekins. Sauce may be stored in the refrigerator about to 2 weeks.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 402 | ||
Calories from Fat: 106 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1559.9mg | 54 % | |
Potassium 725.1mg | 19 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 61.4g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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