I don’t know if this is a good name for this dish, but it was suggested by “Tom” in an attempt to acknowledge that I used spaghetti noodles in a chow mein-type dish. See …
This dish came about when I wanted to make a noodle dish that satisfied “Tom’s” love of Asian-style noodle dishes, but carried more nutritional value than those white udon noodles or those fried chow mein noodles. I decided to use organic, whole-wheat spaghetti noodles. We liked this dish so much that we ate it 2 nights in a row! Here’s what I did:
In a wok or frying pan, saute together:
1/2 onion, finely chopped
3 cloves garlic, minced
1 tbsp. minced or shredded ginger
2 cups shredded cabbage
Just use a bit of water to saute these ingredients. If you’re new to water sautéing, start out by sautéing the onion in a hot pan. Add 1 tbsp. water to prevent sticking if necessary. Add the rest of the ingredients and continue to saute, adding 1 tbsp. at a time of water to prevent sticking. If you like, you could use veg stock instead of water.
Break some organic, whole wheat spaghetti noodles in half (I used about 1/3 of a package), then cook in boiling water for about 5 minutes (you want them to be not quite cooked so they can finish cooked in the pan with the onion-cabbage mixture and the sauce), then drain and rinse. Throw the noodles into the pan with the onion and cabbage mixture along with 1 tsp of toasted sesame oil and toss together. Make this sauce (adapted from the recipe for Omaha Yakisoba in Isa Does It by Isa Chandra Moskowitz):
1 tbsp. tamari
1 tbsp. Bragg All Purpose Liquid Soy Seasoning
1 tbsp. coconut soy-free seasoning sauce (I used Naked Coconuts)
(You can use 3 tbsps tamari or soy sauce, if you like. I used the three sauces because I like to cut the salt, but keep the soy sauce flavour, plus I’d just bought the coconut sauce and wanted to use it!)
1/2 cup vegetable broth
1 tsp toasted sesame oil
1/4 tsp cayenne
1 tbsp. white cooking wine
1 tbsp. rice vinegar
(If you have mirin, use 2 tbsps of that instead of the wine/vinegar combo – I didn’t have any mirin when I made this, so I substituted!)
Whisk the sauce ingredients together and pour into the noodles. Toss, turn down heat to very low, cover and sit to allow the noodles to soak up the sauce, while you make the stir-fried vegetables.
Here’s what I used for the vegetables:
1 stalk of celery
1 stalk zucchini
1/2 red bell pepper
1 head of broccoli
1 cup edamame beans
3 green onions
2 huge handfuls of spinach
Stir fry all these vegetable in a wok or big frying pan, starting with the carrot and adding in the order listed, using a water saute. Towards the end, add a few splashes of soy sauce/tamari/Bragg soy seasoning/coconut seasoning sauce.
Dish up the noodles and vegetables, sprinkle on some sesame seeds and serve.