Mom was feeling better last night, finally, so I helped her cook this quick and easy dinner with an Asian flair. If you don’t own a Wok I highly suggest buying one.
- 1 Tbsp. Olive Oil
- 1 large onion, thinly sliced
- 2 carrots, julienned
- 1 sweet red pepper, julienned
- 1 cup broccoli florets
- 2 cloves garlic
- 1 Tbsp. ginger
- 4 Tbsp. low-sodium soy sauce
- 2 Tbsp. rice-wine vinegar
- 2 cups cooked vermicelli
- Sesame seeds, for garnish
- Sriracha, for garnish
Start by chopping up all the vegetables and leaving them off to the side. Heat up the Wok and add in the olive oil. When the oil is hot and has that glazed shiny look to it, add the onions and cook for 2 minutes.
Add the carrots, peppers, broccoli and garlic and cook for another 2 minutes. Stirring occasionally to keep the veggies from sticking to the bottom of the Wok.
Stir in the soy sauce, ginger and rice vinegar. Some hoison sauce would really bring flavor to the dish, also, but our cabinet was fresh out.
Add the vermicelli and distribute evenly throughout the vegetables. If I made this recipe again, I would use another, more Asian, noodle, like udon or soba. Even ramen noodles minus the flavor packet would suffice. But, the in-between spaghetti and angel hair pasta noodles worked just fine, it just didn’t absorb the sauce as much.
In a large bowl, top your Asian blend with sesame seeds and sriracha for spice.
The meal was very filling and fresh. Next time, I’d cut the vegetables a little thinner and maybe add peapods and mushrooms. It only took about 15 minutes to complete once the vegetables were chopped and ready to cook. The broccoli absorbed the tangy, salty sauce the best.