1. Preheat fryer to 350°F .
2. Place tidbits in fryer basket and fry for about 1 minute.
3. Drain over lined plate & reserve
1. Place noodles in a large bowl and cover with cold water to soak while you
prepare the veggies and sauce.
2. Fill a stock pot ½ full of water and bring to a boil. While the water is heating, trim
the snow peas.
3. To blanch the snow peas, place them in the boiling water, turn the heat to low
and blanch for two minutes.
4. Drain and rinse with cold water. Place back into the stock pot they were
blanched in (with heat off).
1. In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and
salt. Set aside
1. In a large skillet or wok, heat the sesame oil on medium high heat.
2. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30
seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden
spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stirfried veggies into the pot with the snow peas (heat off).
3. Check on the rice noodles. They should be tender, but not soft. Drain
thoroughly.
4. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring
to a simmer and gently toss in the noodles. Use a pair of tongs to twist and turn
the noodles around in the sauce so that each noodle is covered.
5. Turn the heat down continue turning, cooking for about 2 minutes. Test the
noodles for taste and tenderness. If they seem tough, give them another
minute to cook while turning the noodles.
6. Remove from heat and stir in the veggies using the residual heat of the
noodles to rewarm the veggies.
7. Add the Plantain Tidbits and garnish with sesame seeds, thai basil, scallions
and a drizzle of sesame oil and/or tamari.
Ingredients
Directions
1. Preheat fryer to 350°F .
2. Place tidbits in fryer basket and fry for about 1 minute.
3. Drain over lined plate & reserve
1. Place noodles in a large bowl and cover with cold water to soak while you
prepare the veggies and sauce.
2. Fill a stock pot ½ full of water and bring to a boil. While the water is heating, trim
the snow peas.
3. To blanch the snow peas, place them in the boiling water, turn the heat to low
and blanch for two minutes.
4. Drain and rinse with cold water. Place back into the stock pot they were
blanched in (with heat off).
1. In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and
salt. Set aside
1. In a large skillet or wok, heat the sesame oil on medium high heat.
2. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30
seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden
spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stirfried veggies into the pot with the snow peas (heat off).
3. Check on the rice noodles. They should be tender, but not soft. Drain
thoroughly.
4. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring
to a simmer and gently toss in the noodles. Use a pair of tongs to twist and turn
the noodles around in the sauce so that each noodle is covered.
5. Turn the heat down continue turning, cooking for about 2 minutes. Test the
noodles for taste and tenderness. If they seem tough, give them another
minute to cook while turning the noodles.
6. Remove from heat and stir in the veggies using the residual heat of the
noodles to rewarm the veggies.
7. Add the Plantain Tidbits and garnish with sesame seeds, thai basil, scallions
and a drizzle of sesame oil and/or tamari.
