By March 13, 2019Recipes


Makes 4 entree servings or 6-8 side dish servings.


½ lb. Size M (medium) rice noodles

3 T. organic coconut oil

2 teaspoons organic roasted sesame oil

3 shallots OR 4-6 thin green onions, thickly sliced

1 large carrot, cut into matchsticks

1-2 Asian eggplant, skin on, cut into half moons

6-8 shiitake mushrooms, stems removed, sliced (rehydrate 20-30 min in hot water if

   dehydrated; save liquid to add to noodles OR use in soup or sauces).

2 cups thinly sliced green cabbage or baby bok choy OR broccoli florets-2-2

Sea salt to taste

¼ cup coarsely chopped fresh cilantro (to taste)

2-3 Tablespoons thinly sliced fresh thai basil (to taste)

Chili flakes to taste

OPTIONAL: 2-3 Tablespoons shiitake broth or veggie stock


Bring 3-4 quarts water to a boil with 2 Tablespoons salt. Add noodles and stir gently. Cook until al dente, about 5 minutes, stirring often. Drain noodles and stop cooking by immersing into pot of very cold water. Drain thoroughly and place noodles into large mixing bowl. Add sesame oil and salt to taste and toss, using your clean hands to mix gently.


In large nonstick or cast iron skillet, stir fry veggies (can do separately if desired so each is cooked the way you like) in coconut oil. Add salt to taste as you stir fry. Add veggies to noodles in mixing bowl. Allow to cool long enough to mix with hands gently.


Add chopped herbs and chili flakes to mixing bowl and gently combine. Taste and adjust seasoning if desired. These can take quite a bit of salt and oil, so feel free to add more if needed. A small amount of mushroom or vegetable stock may also be added to moisten the mixture.


Serve right away at room temperature OR refrigerate and reheat gently (or allow to come to room temperature). Also yummy with very hot broth poured over for soup.



By Nancy Maurelli