These noodles are probably my favorite noodles ever. They’re super quick and easy to make and soak up the sauce so well. For this recipe, you’ll need wide flat rice noodles. Probably the easiest to find in your local supermarket would be these by Taste of Thai, but my favorite ones are the Pad See Ew noodles from Nona Lim. These are fresh rice noodles that come in a bag in Th refrigerated section of the grocery store, usually near the tofu. They have the perfect consistency and take only 30 seconds in boiling water to cook. The one’s from Taste of Thai are dried in a box, and take a little longer to cook, so read the directions on the package of noodles and allow yourself a little more time if using the dried, boxed kind. Definitely check out your local Asian market if there’s one around you though, you can probably to find some really good noodles there, and probably at a fraction of the price. Use any of your favorite veggies, it doesn’t have to be brussels sprouts and mushrooms, just use about 4 cups total of whatever veggies you want, cut into bite size pieces. Add some baked Gardein Mandarin Chicken (or equivalent) at the very end in addition to the veggies if you want to really bulk up the meal and make it super filling.
*Note: If you want to make this gluten-free, just use tamari instead of soy sauce.
Feeds 2 hungry people
- 2 cups brussels sprouts, bottoms trimmed and sliced in half
- 2 cups crimini mushrooms, quartered
- 1/2 Tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1 Tablespoon miso paste
- 1/4 teaspoon white pepper
- 2 Tablespoons soy sauce or tamari
- 2 garlic cloves, minced
- 1/4 cup mirin
- 2 Tablespoons oil
- 1 package wide rice noodles
- iceberg lettuce chopped (optional)
- chopped peanut or cashew (optional but adds another nice layer of texture)
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper. Toss the veggies in sesame oil and salt , to evenly coat. Arrange the seasoned vegetables in an even layer on the parchment paper, making sure that the brussels sprouts have the cut side facing down, so that they all get a nice even brown.
- When the oven is preheated, roast veggies for 15-20 minutes, until brussels sprouts are fork tender, also put a small pot of water on the stove to boil at high heat.
- While waiting on the veggies to roast, mix together the miso glaze in a small bowl. First,\ mix together the miso paste and white pepper. Then add the soy sauce, and stir until the miso has dissolved into the liquid. Then, stir in the mirin and minced garlic.
- When the veggies are just about done, heat up 2 Tablespoons oil in a wok over medium-high heat. Cook noodles according to directions on package. The ones I use just call for a quick 30 seconds in boiling water, being sure not to overcook.
- Stir fry the drained noodles in the hot oiled wok for just about 1 minute, add the sauce and cook 1 minute more. Toss in roasted vegetables. Serve on a bed of iceberg lettuce, topped with chopped nuts.
If doubling this recipe to feed more people, make one batch at a time in the wok to ensure the noodles don’t get mushy or overcooked.