So as diverse as our cooking tends to be (I know, humble too!) our Asian food repertoire is always limited. But then a few months ago we went to a friends place for lunch and she made the most magical vegetables; they were perfectly cooked and had the right mix of flavors and my mouth is watering just typing it up.

Her secret was to cook veggies in a broth to ensure the flavors penetrate the noodles. And so we had to try it. We adjusted the flavors to our own preferences adding a few non traditional ingredients like tomato paste and turmeric to give it “Hakka noodle” vibes and this is fast becoming a favorite in the Nara-Ram kitchen!

I served this most recently for my bookclub with Kimchi ried Rice and Costco Frozen Vegeable Spring rolls – we were reading “Crying in H Mart” and I wanted Asian inspired food! The ingredient list may seem long but is necessary to get the depth of flavor. Once your prep the veggies, it is a pretty simple recipe and I hope you enjoy it as much as we do!

Tips & Tricks

• Feel free to use any combination of veggies; this makes a great fridge cleanup meal
• For noodle choice we have used chow mein and lo mein and enjoy both: the Thai Kitchen and Ichiban brand are our preferred
• This recipe works best if the noodles are slightly undercooked and cook in the broth / veggies; typically 1-2 minutes under what is recommended in the package

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Yield: 4 entreé servings

Ingredients

• 1/2 red onion thinly sliced
• 1/2 white onion thinly sliced
• 1 Jalapeño deseeded chopped
• 3 cloves garlic crushed
• 1 tbsp ginger garlic paste (optional)
• 1/2 cup carrots julienned
• 1/2 cup beans julienned
• 1 cup shiitake mushrooms sliced
• 1/2 Red or orange pepper sliced
• 1/2 cup sliced cabbage
• 1 tbsp sambal
• 1 tbsp tomato sauce or paste
• 1/2 tbsp vegan fish sauce
• Soy sauce to taste
• Pinch turmeric
• 1/2 tbsp thai basil
• 1 cup vegetable broth
• 1 pack preferred Asian noodles (cooked)

Directions

1. In a pan add a mix of sesame and olive oil and add in onions, jalapeños and garlic
2. In a separate pot bring water to boil for cooking noodles and cook al dente
3. Sauté for 2-3 minutes and add seasonings: ginger garlic paste, sambal, turmeric, and thai basil powder
4. Cook on medium heat for 5 minutes and add tomato sauce, vegan fish sauce, and soy sauce to taste
5. Add in cut veggies and cover; cook on medium heat for 5 minutes
6. Add in vegetable broth and bring to a simmer to allow veggies to continue to cook
7. Add in cooked noodles and cook till broth is abosrbed ~5 minutes
8. Adjust seasoning with more soy sauce and salt/pepper as desired
9. Serve hot garnished with scallions and chili oil