Five Elements Rainbow Noodle Stir-fry
Five Elements Rainbow Noodle Stir-fry
Ingredients
For the Noodles and Sauce
- 8 ounces glass noodles, vermicelli, prepared according to package directions
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
For the Stir-fry Vegetables
- 2 tablespoons cooking oil, divided
- 2 cups cauliflower florets, small
- 1 1/2 cups carrots, sliced into rounds or half-rounds
- 2 cups red cabbage, shredded
- 2 cups green vegetables, such as chopped bok choy, spinach, or asparagus tips
- 1 red onion, sliced into thin strips
- 1 cup shiitake mushrooms, sliced
Instructions
- 1
Prepare the glass noodles according to package directions. Drain well and set aside in a large mixing bowl. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes to create the sauce. Pour the sauce over the prepared glass noodles and toss gently to coat. Let sit while you prepare the vegetables.
⏱️ 10 min
- 2
Heat 1 teaspoon of cooking oil in a large wok or skillet over medium-high heat. Add the cauliflower florets and stir-fry for 3-5 minutes, or until tender-crisp. Transfer the cooked cauliflower to the large bowl with the noodles.
⏱️ 5 min
- 3
Add another 1/2 teaspoon of cooking oil to the same wok. Add the sliced carrots and stir-fry for 3-4 minutes, or until slightly softened. Transfer the cooked carrots to the large bowl.
⏱️ 4 min
- 4
Add another 1/2 teaspoon of cooking oil to the wok. Add the shredded red cabbage and stir-fry for 2-3 minutes, or until slightly wilted. Transfer the cooked red cabbage to the large bowl.
⏱️ 3 min
- 5
Add another 1/2 teaspoon of cooking oil to the wok. Add the green vegetables (bok choy, spinach, or asparagus tips) and stir-fry for 2-3 minutes, or until vibrant green and tender. Transfer the cooked green vegetables to the large bowl.
⏱️ 3 min
- 6
Add the remaining 1/2 teaspoon of cooking oil to the wok. Add the sliced red onions and stir-fry for 2-3 minutes, until softened and slightly caramelized. Transfer the cooked red onions to the large bowl.
⏱️ 3 min
- 7
Add the sliced shiitake mushrooms to the wok (no additional oil needed, or a tiny splash if dry) and stir-fry for 3-4 minutes, until tender and lightly browned. Transfer the cooked mushrooms to the large bowl.
⏱️ 4 min
- 8
Once all the stir-fried vegetables are in the large bowl with the noodles, use your hands or two large spoons to thoroughly mix all the ingredients. Ensure everything is well combined and coated with the sauce from the noodles.
⏱️ 3 min
- 9
Serve the Five Elements Rainbow Noodle Stir-fry immediately. Enjoy the vibrant colors and flavors!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Five Elements Rainbow Noodle Stir-fry
For the Noodles and Sauce
- 8 ounces glass noodles, vermicelli, prepared according to package directions
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
For the Stir-fry Vegetables
- 2 tablespoons cooking oil, divided
- 2 cups cauliflower florets, small
- 1 1/2 cups carrots, sliced into rounds or half-rounds
- 2 cups red cabbage, shredded
- 2 cups green vegetables, such as chopped bok choy, spinach, or asparagus tips
- 1 red onion, sliced into thin strips
- 1 cup shiitake mushrooms, sliced
Instructions
- 1
Prepare the glass noodles according to package directions. Drain well and set aside in a large mixing bowl. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes to create the sauce. Pour the sauce over the prepared glass noodles and toss gently to coat. Let sit while you prepare the vegetables.
⏱️ 10 min - 2
Heat 1 teaspoon of cooking oil in a large wok or skillet over medium-high heat. Add the cauliflower florets and stir-fry for 3-5 minutes, or until tender-crisp. Transfer the cooked cauliflower to the large bowl with the noodles.
⏱️ 5 min - 3
Add another 1/2 teaspoon of cooking oil to the same wok. Add the sliced carrots and stir-fry for 3-4 minutes, or until slightly softened. Transfer the cooked carrots to the large bowl.
⏱️ 4 min - 4
Add another 1/2 teaspoon of cooking oil to the wok. Add the shredded red cabbage and stir-fry for 2-3 minutes, or until slightly wilted. Transfer the cooked red cabbage to the large bowl.
⏱️ 3 min - 5
Add another 1/2 teaspoon of cooking oil to the wok. Add the green vegetables (bok choy, spinach, or asparagus tips) and stir-fry for 2-3 minutes, or until vibrant green and tender. Transfer the cooked green vegetables to the large bowl.
⏱️ 3 min - 6
Add the remaining 1/2 teaspoon of cooking oil to the wok. Add the sliced red onions and stir-fry for 2-3 minutes, until softened and slightly caramelized. Transfer the cooked red onions to the large bowl.
⏱️ 3 min - 7
Add the sliced shiitake mushrooms to the wok (no additional oil needed, or a tiny splash if dry) and stir-fry for 3-4 minutes, until tender and lightly browned. Transfer the cooked mushrooms to the large bowl.
⏱️ 4 min - 8
Once all the stir-fried vegetables are in the large bowl with the noodles, use your hands or two large spoons to thoroughly mix all the ingredients. Ensure everything is well combined and coated with the sauce from the noodles.
⏱️ 3 min - 9
Serve the Five Elements Rainbow Noodle Stir-fry immediately. Enjoy the vibrant colors and flavors!
⏱️ 1 min