This recipe dates back to when I was a vegan. For those of you who were wondering, I am much healthier now that I’ve started eating meat/dairy again. While I was vegan I gained a ton of weight, my skin turned a weird yellow color, and I was exhausted all the time. In retrospect, I probably had a nutrient deficiency. Certain vitamins can only be found in meat (EX: B12). That being said, plenty of people are perfectly healthy as vegans. Every body is different.
1 bundle cellophane noodles
1 cup chicken or vegetable broth
2 tablespoon soy sauce
2 teaspoons brown sugar
1/4 – 1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup high-temperature oil of choice: peanut, safflower, or canola
Any vegetables you have lying around. I used kale, red peppers, and carrots. Other ideas are bok choy, snow peas, baby broccoli, and jalapeno peppers. I’d really like to try this recipe with jalapenos 🙂
Hot sesame oil to taste
Black pepper to taste
What to do:
Cook the pasta according to package directions. When they are cooked, strain and set aside.
Meanwhile, make the sauce by combining the broth, soy sauce, brown sugar, hot sesame oil, and black pepper. Stir well so that all sugar dissolves and set aside.
Heat the oil in a frying pan or wok to medium-high heat. Add the onions, garlic, and ginger. Cook until the onions start to turn brown, then add the vegetables. When the vegetables are ALMOST cooked to your liking, add the noodles. Warning: they will stick together and probably to the bottom of the pan, so be aggressive with the spatula. Add the sauce, stir, and allow the liquid to boil off.
When all the liquid has boiled off, scrape the bottom of the pan to ensure that nothing stuck. Enjoy!