Asian Noodles and Vegetable “Stir Fry”

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2 packages rice sticks (or vermicelli)
3 Tablespoons vegetable oil
1 onion sliced
4 cloves garlic chopped
1 Tablespoon fresh grated ginger
2/3 ib. sugar snap peas
2/3 lb. snow peas
1 can long spear baby corn on the cob, rough chopped
1 cup low sodium soy sauce
1/2 cup teriyaki

Blanche or steam the sugar snap and snow peas and then shock in a bowl of ice water, set aside.

prepare the rice sticks – I’ve found this method to be a better fit than the package directions.

Bring a large pot full of water to a boil and then shut off the burner. When the water stops boiling, add the noodles and let sit.  Mine were ready in ten minutes. Drain and cool. Perfect, yummy, delightful noodles.

drain, rinse and cool.  Set aside

in a wok, or big pan, heat the vegetable oil till very hot.  Add the onion, garlic and ginger and saute until onion is tender crisp.

Add the snow peas, sugar snaps and corn and toss to heat.  Add the soy sauce and teriyaki.  At this point it will look like an awful lot of liquid – don’t panic.

See how much liquid there is right there?

With a pair of tongs, and the heat still med/high, start to add the rice sticks into the vegetable mixture, in small batches.  Stir each addition to coat and blend before adding more.  The noodles will start to soak up a lot of the sauce.

Add more teriyaki and soy if you like, we didn’t have to. If you’re not going to eat it right away, don’t add more, as the noodles and vegetables will get too soggy.  Right before serving, add a couple of tablespoons of dark sesame oil.
Feeds a small army, or my family for dinner with plenty of leftovers for lunches. Yum.

Next time, I’ll add red chiles or pepper flake, or some sriracha – something with a little more heat. And water chestnuts would have been outstanding too.

We had this with grilled Mahi mahi.

See? I let this sit, covered and the noodles got darker and yummier.

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