ON A RAINY DAY WHAT COULD YOU BETTER ASK FOR, OF COURSE NOODLES. ENJOY DAN

THAI STIR-FRY NOODLES WITH MIXED VEGTABLES by CHEF DAN:


serves 2-4



INGREDIENTS:

2 tablespoons grape-seed oil

1 carrot, julienned

1 cucumber, peeled and julienned

1 onion thinly sliced

4 garlic cloves, minced

1 1”inch piece ginger, minced

2 tablespoons soy sauce

2 tablespoons cooking sherry or white wine

2 teaspoons sugar

2 cups bean sprouts

12 oz wide rice sticks

1 tablespoon sesame oil



DIRECTIONS;



1.In boiling water add rice sticks and let set for 30 minutes, then drain and cut in half.

2.In a bowl add cucumber and a pinch of salt. Let sit 5 minutes or so.

3.Heat wok over high heat.

4.Add 1 tablespoon grape-seed oil. Add carrots and onions cook until soft about 2-3 minutes or so.

5.Transfer to a plate, keep warm.

6.Have the wok on high heat, add remaining oil, pork,garlic,ginger, cook until nice and browned. 3-5 minutes.

7.Add soy sauce, wine, sugar, bean sprouts, carrots and onions. Cook stirring for about 1 minute.

8.Add cucumber, noodles and sesame oil, cook, tossing until hot, about 1 minute.

9.Season with salt.

ENJOY DAN: hallelujah