I think the February RawSpiceBar spices have been my favourite thus far. I love any sort of stir-fry, and have found a few different recipes to go along with the spices we received last month. Today I am using the Sichuan Peppercorns and making a really easy recipe – Glass Noodle Stir Fry. I love recipes like this because they are so adaptable. You can easily add any vegetables you have in the fridge, as well as your own protein option. The original recipe doesn’t contain any protein but I will probably top mine with tofu. It would be just as good with chicken or shrimp, but tofu is definitely the way to go…….leave the chickens in the coop and the shrimp in the sea…….says the vegan!
Recipe: Glass Noodle Stir Fry
Ingredients:
- half of cabbage – shredded
- 1 small bunch of glass noodles
- 1 green onion chopped
- garlic (optional)
- ginger – minced
- 1 tsp dried chili pepper
- 1 tsp Sichuan Peppercorns (RawSpiceBar)
- 1 tbs Sesame Oil
- 1 tbs soy sauce
- pinch of salt
- pinch of sugar
- optional – grated carrots, red peppers, cilantro, peanuts
Directions:
- in large bowl soak glass noodles with hot water until soft, drain and set aside
- shred cabbage, grate carrots, slice peppers
- heat oil in wok, add garlic, ginger, green onion, dried pepper and Sichuan Peppercorn, fry until fragrant
- add carrots and pepper, fry for 2 minutes
- add shredded cabbage, fry for 1 minute
- add glass noodles, salt, sugar, soy sauce, fry for another minute, remove from heat and place in bowls
- top with cilantro, peanuts, and peanut sauce (optional)
Notes:
- the recipe didn’t call for toppings but I love cilantro and peanuts so I had to add them
- I love peanut sauce so I also added a little of that, who doesn’t like peanut sauce
- you could easily add other vegetables to this dish
XOXO