Saturday, October 26, 2013

Somen noodle and mushroom stir fry with vegetables and fresh pomegranate


For 2 servings:

1 T preferred cooking oil (I like garlic-ginger stir-fry oil)
1-2 carrots, thinly sliced
1 onion, diced
1 green pepper, diced
1 yellow pepper, diced
1/2 pkg crimini mushrooms, sliced thick
3-4 cloves garlic, minced
1 T soy sauce
1/4 cup sweet chili sauce (see my recipe)
toasted sesame oil, to taste (go lightly)

fresh pomegranate seeds
citrus wedges
toasted nuts



Sauté vegetables until crisp-tender on med-high heat in a wok or sauté pan. Add to pan in order to cooking time required--garlic last. Cook noodles in boiling, salted water for about 2 minutes and add to veggies. Add drained noodles and remaining ingredients, mixing well.















Top with more sauce, toasted, sliced almonds or chopped peanuts, fresh citrus wedges, and pomegranate arils. To de-seed a pomegranate, check out how-to videos on YouTube.


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