Saturday, August 15, 2015
This recipe is super quick and easy to make. Cooking is time is only 10 minutes total! Can we say "quick"?! :) These days, I'm really into no-brainer cooking, especially in summer, when it's important to keep the house as cool as possible; so the less time spent cooking, the better. If it can be whipped up in a few minutes, then, bring... it... on. Lol. Of course, you don't have to spend all day slaving over a hot stove to make something delicious. The below recipe is proof of that. :)
The dish has got everything you need in a bowl -- protein, carbs, healthy fats, and fiber. Plus, it's colorful, pretty to look at, and really tasty to boot! OK, enough blathering; on with the recipe!
Mushroom Pepper Rice Noodle Bowl
1 Tbsp. sesame oil
1 Tbsp. peeled and finely minced garlic (2 large cloves)
1 Tbsp. peeled and finely minced ginger (1" piece)
1/2 tsp. salt
1/4 c. peeled and minced shallots
1/8 tsp. crushed red chili pepper flakes
1/4 c. Chinese rice cooking wine
2 Tbsp. low-sodium soy sauce
1 c. sliced mushrooms
1/2 c. diced red bell pepper
1/2 c. diced orange bell pepper
1/2 c. diced yellow bell pepper
1/2 c. diced green bell pepper
1/4 c. sliced almonds (or crushed peanuts)
1 Tbsp. sesame seeds
2 dried vermicelli (rice noodle) "cakes"
Directions: Place garlic, ginger, and salt into small ceramic mortar, and pound vigorously with the pestle until pulverized. (If you're feeling super-lazy or don't happen to have a mortar and pestle, just process it in the food processor instead.) Set it aside. Soak vermicelli noodles in a bowl of hot water for 3-5 minutes, until the noodles become soft and loose. When they're ready, drain and set aside.
As you're soaking the noodles, cook the vegetables: In a large (12-13"-diameter) sauté pan, heat sesame oil on high heat until glistening, then reduce heat to low and add garlic-ginger paste, shallots, and crushed red chili pepper flakes, and cook for 5 minutes, or until tender and (slightly) golden brown, stirring frequently. Deglaze with Chinese rice cooking wine and stir a bit to break up the fond (i.e., the brown caramelized bits at the bottom of the pan). Immediately add mushrooms and soy sauce, stir to combine, and cook for 5 minutes. Then add bell peppers, almonds (or peanuts), and sesame seeds, and cook for 5 minutes more, stirring occasionally. Vegetables should be tender but still somewhat firm and retain their color. Turn off heat and add rice noodles to pan, stirring well to combine all of the ingredients. Serve and enjoy!
Yield: 2 servings.