VEGETARIAN THAI NOODLES

VEGETARIAN THAI NOODLES

Makes: 4 Servings

Sauce:

1/4 cup sherry

1/4 cup vegetable stock

2 tbsps fresh grated ginger

1 tsp cornstarch

1/4 tsp cayenne

Noodles:

1 tsp vegetable or canola oil

1 tsp sesame oil

3 tbsps white wine

2 tbsps vegetable stock

½ cucumber, peeled, seeded and cut julienne

½ red bell pepper, diced

1 carrot, julienne

1 cup bean sprouts

8pz Asian Noodles, cooked

Sesame seeds for garnish

1. Whisk sauce ingredients in a small saucepan and bring to a boil.

2. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside.

3. Heat oil in a wok or large skillet over high heat.

4. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white

wine.

5. Add bean sprouts, stir and add cooked noodles and sauce.

6. Toss to coat and serve.

7. Garnish with sesame seeds.