The best thing about this recipe is that 90% of the time I have the ingredients on hand and can change it to include whatever I do have on hand. And I can make it to satisfy Jason's rice cravings, in the same amount of time it takes to steam rice.
1 package rice sticks (maifun, thin asian rice noodles)
1 red chile, seeded and minced
Splash of mirin (asian rice wine)
2 scallions, chopped
1 hunk ginger, peeled and minced
1 clove garlic, minced
Handful of whatever veggies you have on hand, chopped (greens, bok choy, zucchini, etc)
Handful whatever leftover meat or tofu you have on hand (if any)
Soy to taste
Boil water and pour over rice sticks. Let sit til noodles are soft and then drain. In a big wok, saute garlic, scallions, chile, and ginger about 2-3 minutes. Add veggies, saute another 4-5 minutes. Splash in the mirin, enough to deglaze the sticky bits from the bottom of your wok, and a little soy. Throw in noodles and mash around until noodles are incorporated into saucy veggie mixture and pour in soy sauce to taste.
1 package rice sticks (maifun, thin asian rice noodles)
1 red chile, seeded and minced
Splash of mirin (asian rice wine)
2 scallions, chopped
1 hunk ginger, peeled and minced
1 clove garlic, minced
Handful of whatever veggies you have on hand, chopped (greens, bok choy, zucchini, etc)
Handful whatever leftover meat or tofu you have on hand (if any)
Soy to taste
Boil water and pour over rice sticks. Let sit til noodles are soft and then drain. In a big wok, saute garlic, scallions, chile, and ginger about 2-3 minutes. Add veggies, saute another 4-5 minutes. Splash in the mirin, enough to deglaze the sticky bits from the bottom of your wok, and a little soy. Throw in noodles and mash around until noodles are incorporated into saucy veggie mixture and pour in soy sauce to taste.
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