Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
This Recipe Makes: 8 Serving(s)
Vermicelli noodles are sometimes known as rice sticks or rice noodles.
What you’ll need
1/4 tsp. freshly ground pepper
1/8 tsp. Oriental mustard powder
1/4 cup roasted red bell pepper, finely minced
1 tsp. low-sodium soy sauce
8 oz vermicelli rice noodles
1/4 cup sesame oil, divided
1 tbsp. curry powder
1 tsp. turmeric powder
1/2 tsp. low-sodium chicken bouillon powder
1/2 cup plus 2 tablespoons water
1 small red or sweet onion, thinly sliced
3 small cloves garlic, sliced
3 small shallots, sliced
1/2 cup broccoli florets1/2 cup cauliflower florets
4 large carrots, peeled and shredded
1 cup thinly sliced napa cabbage
2 med red chilies, or to taste, seeded and minced
1 large egg, beaten1 tsp. honey (optional)
4 med scallions, white and light green parts only, thinly sliced
Add the pepper, mustard powder, bell pepper, and soy sauce to a small bowl and use a fork to mash and mix well. Set aside. Place noodles in lukewarm water to cover. Soak until soft, about 20 minutes. Drain.
Heat 2 tablespoons oil in a small nonstick saute pan over medium heat. Add the curry and turmeric and cook for 1-2 minutes, or until fragrant. Add the chicken base and stir to dissolve. Add the red pepper mixture and 1/2 cup water and mix well. Remove from heat and set aside.
In a wok or large, deep nonstick saute pan, heat the remaining oil over medium-high heat. Add the onions, garlic, and shallots and stir-fry until just wilted, about 1-2 minutes, stirring constantly.
Add the broccoli and cauliflower and stir-fry for 1 minute. Add 2 tablespoons water and stir. Add the carrots, cabbage, and chilies and cook until al dente, abut 2 minutes. Pus the vegetables to the side to make a well. Add the egg. Scramble until almost set, then incorporate into the other ingredients.
Push the vegetables to the side and add the red pepper mixture. Bring to temperature, then mix thoroughly. Taste; if hotter than you prefer, add the honey to mellow the flavor. Add the noodles and toss to combine. Cook to heat through. Stir in the scallions. Serve immediately.
Starch: 2 1/2
Non-Starchy Vegetables: 1
Fat: 1 1/2