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RECIPE
Yield: 4 servings
Prep Time: 20 mins
Difficulty: Easy
Ingredients
1 medium shallot
1 tsp freshly chopped ginger
3/4 cup of scallions
1 tsp rice wine vinegar tbsp vegan oyster sauce
1 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tsp sesame oil
2 tbsp of olive oil
4 cups of cooked rice noodles
Preparation
Prep
- Cook the rice noodles according to the packaged directions, I generally boil water, removed the boiled water from the stove and placed the noodles in the scorching water for 10ish minutes after which I drain the noodles and set them aside.
- While the noodles are in the hot bath, julienne the shallots, clean and cut 3/4 of a cup scallion in half an inch diagonal, and grate 1/2 tsp of fresh ginger. Them make the sauce to mix the 1 tsp of rice wine vinegar, 1 tbsp of soy sauce, and 1 tbsp vegan oyster sauce.
Cook
- Heat half of the olive oil on medium heat.
- Cook the shallots and ginger until fragrant and brown, but not burnt.
- Then add the noodles, half of the scallions and half the sauce and stir-fry over medium to high heat, add the rest of the olive oil – mix well to incorporate about 3 minutes
- Then turn the flame down to low and add the rest of the sauce and the scallions and mix for another 2 minutes.
- Turn the stove off and top with sesame oil.
Serve
- The noodles can be served on its own or with a side of stir-fry veggies or tofu.