This recipe is featured in our Vegan Weekly Meal Planner here!
12 oz. flat rice noodles (fresh noodles are preferable if you can find them, but dry is also fine)
1 tbsp cooking oil
4 scallions (slit in half vertically and cut into short pieces
1 inch thumb ginger, minced
1 clove garlic, minced
1 small red bell pepper, thinly sliced
2 small heads bok choy, thinly sliced
1 cup shiitake mushroom, thinly sliced
2 tsp shaoxing (cooking) wine
1/2 tsp sesame oil or chili oil
2 tbsp dark soy sauce
2 tbsp regular soy sauce
Pinch of sugar
salt and white pepper to taste
Cook rice noodles according to a package instructions.
Heat the oil in a wok or large pan over high heat, then add ginger and stir for 15 seconds until aromatic. Next, add in scallions and garlic, and fry for another 15 seconds.
Add the vegetables, and stir for a few minutes until they are cooked.
Now pour in the cooking wine and the rest of the sauce ingredients, and stir in the rice noodles. Mix well, coating the noodles evenly.
Serve immediately (optional: sprinkle with sesame seeds and chopped scallions).