Buddha Noodles
While these noodles may not help you reach enlightenment; the subtle hint of ginger with each bite is simply divine!
Stir fry in oil: strips of carrots and bamboo shoots until soft. Add Chinese cabbage and stir for another 2 minutes. Add rice noodles and sauce. Stir fry another 2-3 minutes. Serve with stir fried tofu on top, if desired.
Sauce for 1: whisk together: 1/8 cup tamari, 1 heaping tablespoon sesame oil and 1/2 inch piece of minced ginger.
Technorati Tags: vegetarian noodles, noodle recipes
Filed under: Food on July 5th, 2008
This dish looks delicious! I love the stir fried vegetables and the lightness of these meals are perfect for the summer. I’m looking forward to more Chinese food posts! Which brand of noodles did you use, and in which store can I get it?
Monique
It looks so simple yet so tasty! And it has ginger. Can’t go wrong with ginger.
Monique: I used thick rice noodles — I bought them at a toko in Amsterdam — but I’m pretty sure that you can get them just about anywhere. They are the ones usually used to make Pad Thai.
Tuimeltje: mmmmm.. ginger