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Thai Vegetarian Noodles
Servings: x4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine Type: Thai
Ingredients:
  • 1/2 oz mushroom, shiitake dried
  • 12 oz pasta, linguine, whole wheat
  • 3 tbsp peanut oil
  • 1 carrot, julienned (~1/2 cup)
  • 5 1/3 oz baby corn, drained, rinsed, halved lenghtwise (~2/3 cup)
  • 1 cup water chestnuts, sliced, drained, rinsed
  • 2 cups cabbage, chinese (pe-tsai) / napa, shredded
  • 2 cloves garlic, minced
  • 1 tbsp ginger, fresh, peeled, grated
  • 5 1/3 oz snow peas, sliced (~1 1/2 cups)
  • 1 pepper, red, thinly sliced (~3/4 cup)
  • 1 cup bean sprouts
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce, low sodium
  • 2 tsp chili sauce, hot
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 1/4 cup cilantro, fresh, leaves for garnish
Instructions:
  1. Prep
    1. Soak the mushrooms in boiling water while you prepare the remaining ingredients.
  2. Cooking
    1. Bring a pot of salted water to the boil and cook the pasta until "al dente", about 10 minutes.
    2. Drain and set aside.
    3. Drain the mushrooms
    4. Meanwhile, heat the oil in a wok over medium high heat.
    5. Add the carrots, corn, water chestnuts and cabbage and cook for 2 minutes.
    6. Add the garlic, ginger, snow peas and red pepper and cook for 2 minutes.
    7. Add the bean sprouts and the mushrooms and cook for 1 minute.
    8. Add the hoisin, soy, chili sauce and mirin and cook for 30 seconds.
    9. Add the pasta and toss to coat.
    10. Drizzle with sesame oil.
    11. Serve topped with cilantro.
Nutritional Facts
Nutrient (per serving)% DV
Calories 33117%
Total Fat 13g19%
    Saturated Fat 2g11%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 424mg18%
Total Carbohydrate 49g16%
    Dietary Fiber 9g36%
    Sugars 9g--
Protein 10g19%
Vitamin A 3407iu68%
Vitamin C 98mg163%
Calcium 80mg8%
Iron 3mg17%