Ingredients:
- clear yam or potato noodles (can be found in asian supermarkets)
- carrots
- spinach
- cucumbers
- red peppers
- shitake mushrooms (this was not included but is a great addition)
- soy sauce
- sriracha sauce
- oyster sauce
- chicken broth
- fish sauce
- extra virgin olive oil (any cooking oil will be fine)
- fresh ground black pepper
- salt (sea salt is better than table salt)
Directions:
- cut all vegetables into thin strips (my best friend, the food processor, was VERY HELPFUL!)
- boil the noodles until it has the consistency you like (chewy, not mushy) and drain water - don't allow the noodles to sit around for too long after draining as they will stick together)
- coat a pan with oil and cook/combine all the vegetables (make sure you cook the vegetables in order, for example, carrots should be tossed in pan first b/c it takes longer to cook than red peppers, which take longer than spinach)
- set the cooked vegetables aside
- put the cooked and drained noodles in pan and simmer for a minute with chicken broth
- combine noodles with the cooked vegetables
- then put in the other sauces and spices, constantly tasting as you go
- don't overcook by keeping the heat low, remember that all the ingredients are already cooked, you're just mixing
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