Entry Two in the first Copper Lemon Recipe Duel!
I don’t know about you, but when I’ve eaten a lot of one type of cuisine, I usually want something completely different afterwards. After a weekend eating traditional American and European Easter food (marzipan hot cross buns, anyone??), I thought an Asian noodle bowl would be just the ticket to a new taste, and use up some of those colorful hard-boiled eggs most people have hanging around this time of year. I mean, there’s only SO much egg salad you can eat at one time, right?
I didn’t change this recipe too much, other than changing the amounts of some veggies, and using some short-cuts and flavor-boosters, which I’ll share with you so you can do them too! Enjoy, and don’t forget to vote on which hard-boiled egg-using recipe you liked best, Iryna’s or mine! 😉
- 5-6 oz. uncooked glass noodles (bean threads or rice noodles will work too)
- 2 TBS toasted sesame oil (or use your favorite cooking oil)
- 1/2 purple onion, diced (you can use the whole thing, too)
- 2-3 garlic cloves, minced
- 1 1/2 teaspoons minced fresh ginger (I use the squeeze tube I found at the grocery store; it's usually somewhere in the produce section)
- 1 1/2 cups sliced fresh mushrooms
- 1 package coleslaw mix (without the dressing!)
- 1 cup fresh snow peas, trimmed and halved diagonally
- 1 sweet red pepper, thinly sliced
- 1 1/4 cups vegetable broth
- 3 TBS tamari or soy sauce
- 1/4 tsp black pepper
- 6 green onions, thinly sliced
- 3 TBS chopped cilantro (or use freeze-dried or the squeeze tube)
- 4 hard-boiled eggs, sliced
- Lime or lemon wedges
- Place noodles in a bowl; cover with hot water and let stand until softened (you can speed this up by microwaving).
- In a large skillet, heat oil over medium heat. Stir-fry onion, garlic, and ginger for two minutes. Add mushrooms and stir-fry for two minutes. Add snow peas, red pepper, and coleslaw mix and stir-fry till tender, but still crisp. Take pan off heat.
- Drain noodles and cut in half with scissors (about six-inch lengths). In a different pan (or the same one, if you take the veggies out), heat the broth with tamari and pepper; add noodles and boil until the liquid has soaked into the noodles.
- Stir the noodles and veggies together; add green onions and cilantro. You can also keep the noodles and veggies separate till serving.
- To serve, place in bowl and top with a sliced hard-boiled egg and a couple lime or lemon wedges. You can add a little Thai red curry paste, if you're feeling adventurous!
- I found the glass noodles in the Asian section of my grocery store; they were made from sweet potato, but bean threads or rice noodles work as well.
- Sesame oil is a great flavor addition, and toasted sesame oil is even better. They'll be in the Asian aisle as well as the tamari. I use reduced-sodium tamari and I like the taste better than regular soy sauce.
- My favorite new products are the freeze-dried herbs and the ones in the squeeze tubes in the produce section. I dislike getting a whole bunch of fresh herbs for a few tablespoons in a recipe, but the dried ones just don't cut it. Of course fresh is better, but if you aren't going to use a whole lot of cilantro (or don't want the headache of trying to mince ginger), go with the freeze-dried or squeeze tubes!
- Be careful about your broth and your tamari if you are gluten-intolerant; you probably already know this, but in case, make sure they are both gluten-free. Mine are, but the broth I use does have MSG.
- You can make this vegan by leaving off the egg, obviously; if you want to add protein, Gardein is a good brand made from vegetable protein. They have a couple Asian-flavored chicken products, too.