- 6-8 ounces stir-fry rice noodles (linguini style) –I used about 1/2 box of a 14-oz package of rice noodles
- 2 tablespoons grapeseed oil
- 1 tablespoon sesame oil, plus extra for drizzling
- 2 medium carrots, 2-in julienne
- 1 large red pepper, 2-in julienne
- 2 oz fresh cremini (baby bella) mushrooms, sliced thin
- 1/4 cup Braggs Aminos or tamari sauce, plus extra for drizzling (optional)
- 1 tablespoon sweet chili sauce (nam chim kai)
- 2 cloves garlic, mashed
- 2 teaspoons grated fresh ginger
- 4 scallions (green and white parts), sliced into 1/4-in pieces
- 1 medium bunch hon tsai tai (about 4 cups chopped), ends trimmed, leaves and any flowers chopped, stems cut into 2-in pieces
About this recipe
Serves 4 | This purple-stemmed green has a mild mustard flavor. My bunch had flower clusters, so I separated and chopped them to add to the dish. Because this is a stir-fry dish, cook on higher temperatures; however, cooking temperatures for this dish will vary depending on your stove and/or pan.
Fill a medium stock pot with water (about half full), and bring to a boil. Remove from heat and immerse noodles into hot water.
Let stand 8 to 10 minutes, stirring occasionally, until noodles are softened but still firm. Rinse well under cool water to prevent sticking, then drain well. Cover with plastic wrap and set aside. Meanwhile, add oils to a large wok or large saute pan and heat over medium to medium-high
heat (do not let oils smoke or burn). Add carrots, peppers, mushrooms and hon tsai tai stems and sauté, stirring frequently, for about 2 minutes. Add aminos, vinegar and chili sauce; mix to incorporate with vegetables; then add garlic and ginger.
Continue stirring and when garlic becomes fragrant (about 30 seconds), add green onion and chopped hon tsai tai. Cook greens but make sure they remain bright in color. Add rice noodles. Mix thoroughly to incorporate with vegetables. (If noodles become sticky from sitting, rerinse using warm water). Drizzle with sesame oil and/or aminos, if desired. Serve immediately.