Sweet and Spicy Noodle Toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp sesame oil1 large onion, sliced thinly4 stalks celery, sliced thinly1 head Egyptian onion bulbs, minced (you can use 2 large scallions)5 large garlic cloves, minced1 tsp minced ginger1 bag (approx 400g / 14 oz) gluten free, vegan burger crumbles (I used Gardein)1 tsp Szechuan peppercorns¼ tsp cayenne1 tsp Chinese five spice powder1 tbsp dry sherry2 carrots, julienned (I used a julienne peeler for “noodle” strips)100g (3.5 oz) dried brown rice vermicelli, soaked in hot water and drained¼ cup tamari ¼ cup Mongolian Sauce1 tbsp Szechuan Sauce
Heat sesame oil in a deep pan over medium high heat.
Add the sliced onion and cook, stirring, until softened.
Stir in celery and cook 2 minutes.
Add Egyptian onion, garlic, ginger, burger crumbles, Szechuan peppercorns, cayenne, and five spice. Cook 2 minutes, stirring to coat everything with the spices.
Add sherry and stir well, then add carrots, noodles, tamari and sauces.
Toss to combine thoroughly and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the sliced onion and cook, stirring, until softened.
Stir in celery and cook 2 minutes.
Add Egyptian onion, garlic, ginger, burger crumbles, Szechuan peppercorns, cayenne, and five spice. Cook 2 minutes, stirring to coat everything with the spices.
Add sherry and stir well, then add carrots, noodles, tamari and sauces.
Toss to combine thoroughly and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 243.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,334.1 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.1 g
- Protein: 18.1 g
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