Boy did I over shop for the week! I have tons of vegetables from my normal run through of the Sunday Farmers' Market and couldn't resist hopping into a 99 Ranch after dim sum. For those of you not from the area, 99 Ranch is a chain of asian supermarkets that carry all things asian – literally. It's only about 20 miles distance-wise, but that certainly is no indication of traveling time in LA. Gotta love this city. Since I was on that side of town, I took advantage by stocking up on produce and sauces that I would never be able to find on the westside.
Please pardon my bastardization of this traditional Chinese dish, but I had to accomodate for non-meat eaters. Usually chow fun is made with flat rice noodles, onions, beef, and bean sprouts (not much left for vegetarians if you omit the beef). For this vegetarian version, I bought fresh rice noodles, fresh shiitake mushrooms, ginger root and pea sprouts from 99 Ranch. From my Farmers' Market haul, I added kale, red chard, zucchini, carrots and celery. I sauteed all the veggies first and then added the noodles and seasonings. I finished by garnishing with crunchy pea sprouts. Going back to traditional chow fun roots, I served it with a side of sriracha and Chinese hot mustard (the kind that comes in dry powder form and is sure to clear out your sinuses).
Farmers' Market Chow Fun
1 package of fresh wide rice noodles (32 oz)
1/2 yellow onion, sliced thinly root to end
3 cloves of garlic, minced
2 tsp of ginger, minced finely
2 carrots, julienned
3 stalks of celery, sliced at an angle
1 zucchini, sliced int 1/4" rounds
1/2 bunch of kale, torn into bite-sized pieces
1/2 bunch of red chard, stems diced and leaves torn into bite-sized pieces
1 cup of pea sprouts
1 tsp sugar
2 tbl Sesame oil
2 tbl Oyster sauce
2 tbl Soy sauce
Canola Oil
Start by separating the noodles. Over high heat, heat enough canola oil in a wok to coat the bottom. Add garlic and ginger and saute until fragrant. Add onions, kale, carrots and chard stems. After vegetables are softened, add your zucchini, chard leaves and celery (I wait for these because I want them to stay crisp). Next add your oyster sauce, sugar and soy sauce. Transfer the veggies to a plate and and a few tablespoons of canola oil to the wok. Brown the noodles in the wok and add incorporate your vegetables, being careful not to break the noodles. Garnish with pea sprouts. Serves 6
[this is good] That looks so appetizing! This would make a great spa entree. I love to use Oyster sauce when I cook. I just wish that I could find one that doesn’t have msg in the ingredients list.
4 Comments
canarygirl
01 Jun 2007 07:06 am
I totally heart you. Can I have a plate? I mean, not just because I heart you, but, please?
julie
02 Jun 2007 12:06 pm
Awww thanks! Noodles are just so satisfying to eat in this low carb world of ours:)
Yeehaw Murghi
03 Jun 2007 01:06 am
[this is good] Very nice. Love the way you separated the sriracha and the mustard — I’ve gotta use that trick one of these days.
dragonflygarden
06 Jun 2007 06:06 pm
[this is good] That looks so appetizing! This would make a great spa entree. I love to use Oyster sauce when I cook. I just wish that I could find one that doesn’t have msg in the ingredients list.
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