GLASS NOODLE BOWL WITH TERIYAKI-MARINADED VEGETABLES

This very satisfying, beautiful glass noodle bowl is literally my excuse to use up what I have left over in my fridge. Oh how I amaze myself at times: the vegetables and greens are incredibly juicy because they’re soaked with a delicious teriyaki-sauce marinade, and some crisp, green scallions on top make this bowl not only incredibly aesthetic but also add a refreshing note to everything. A perfect way to combine local cheap and fresh seasonal vegetables, one must admit.
Paleo folks: If you leave out the rice noodle sticks and replace the teriyaki and soy sauce with a grain- and soy-free condiment, like some homemade garlic or sweet chili sauce for example, this dish is also entirely yours.
As you see, there aren’t any excuses for y’all to toss those beautiful plants in the bin. (Hashtag Stop Food Waste, yo. We can do dis, guys.)

INGREDIENTS (for 1 person):

200-300gGLASS NOODLES

OPTIONAL: REPLACE PARTLY WITH RICE NOODLE STICKS

1PARSNIP,
PEELED IN STRIPES WITH A POTATO PEELER
FOR THE VEGETABLES
1/2 HEAD OFCHINESE CABBAGE, CHOPPED
2 PARSNIPS, CHOPPED
2CARROTS, CHOPPED
5GARLIC CLOVES, SLICED
2 CUPSCHAMPIGNON OR SHIITAKE MUSHROOMS, CHOPPED
1/2 CUPVEGETABLE BROTH
1 DASHSOY SAUCE
TOFU, SLICED
(OPTIONAL)
FOR THE MARINADE
4 TSP.TERIYAKI SAUCE
2 TSP.SOY SAUCE
1GARLIC CLOVE, CRUSHED

+ In a pan or wok, sauté your chopped up China cabbage with the vegetable broth and a dash of soy sauce (or one of the alternatives mentioned above). Put a lid on and let it simmer and drink in the flavor of the liquids for 5-10 minutes. Your cabbage should be soft, gooey and soaked.

+ Make your marinade and mix your teriyaki and soy sauce together. Add in a crushed garlic clove and blend well.

+  Toss your parsnips, carrots, garlic slices and mushrooms (and if you want, some tofu slices) in your marinade.

+ Add your marinaded vegetables to the cabbage and let everything simmer till it’s well done.

+ Meanwhile, toss your noodles and the peeled parsnip into some boiling water. Let it simmer for 5-10 minutes.

+ Arrange your vegetables on top of your noodles and throw some freshly chopped scallions on top.


+ Decorating tip: Sesame seeds, dry chives and fresh sprouts always look super pretty on Asian dishes.

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Summary
Recipe Name
GLASS NOODLE BOWL WITH TERIYAKI-MARINADED VEGETABLES
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5 Based on 3 Review(s)