Chef Jenny cooked this for us at her Mill City Cooks live chef demo in June! Try it out for yourself using fresh, seasonal market ingredients. Feel free to experiment with all different types of seasonal veggies, and don’t forget to top it off with a soft boiled egg from Sunshine Harvest Farm.
Rice Noodles with Summer Vegetables
By Jenny Breen
Ingredients
- 1 T olive oil
- 1 T toasted sesame oil
- 1/2 bunch early onions, sliced
- green garlic-about 2 T, minced
- ginger, peeled and minced, about 2 T
- 2 carrots, thinly sliced
- 4-5 mushrooms (I used shiitakes) sliced
- 1/2 bunch broccolini, roughly chopped
- 2 baby bok choy, sliced
- 1/2 cup fresh cilantro, minced
- 1/2 cup fresh basil, minced
- Eggs, soft boiled
- Pad Thai style rice noodles
For the sauce:
- 1/4 cup olive oil
- 1/4 cup toasted sesame oil
- 2 T maple syrup or honey
- 2 T mustard
- 1/4 cup rice vinegar
Instructions
- Prepare 8 oz. pad thai style rice noodles (or whatever you prefer, I used brown rice/GF noodles) and set aside
- Heat in hot saucepan: 1 T olive oil + 1 T toasted sesame oil
- After it is hot (about 30 seconds), sautee the following:
- 1/2 bunch early onions, sliced
- green garlic-about 2 T, minced
- ginger, peeled and minced, about 2 T
- 2 carrots, thinly sliced
- 4-5 mushrooms (I used shiitakes) sliced
- 1/2 bunch broccolini, roughly chopped
- 2 baby bok choy, sliced
- (Can’t remember other veggies, but any are OK)
- 1/2 cup fresh cilantro, minced
- 1/2 cup fresh basil, minced
- Soft boil eggs and set aside to serve on top
- Combine in a separate container:
- 1/4 cup olive oil
- 1/4 cup toasted sesame oil
- 2 T maple syrup or honey
- 2 T mustard
- 1/4 cup rice vinegar
- When veggies are nicely cooked, pour liquid over them in the pan.
- Remove from heat and combine veggie mixture with noodles. Top with a soft boiled egg and enjoy!
