Note: You will probably have to go to your city's Chinatown to find the noodles needed for this recipe. These noodles are soft and may be called "fresh rice pasta". Make sure you get the kind of noodles that are small and skinny (like spaghetti noodles, but flat), packed loosely, not the big thick kind that are all pressed together in the package. While you're in Chinatown, pick up some soft tofu and spring roll wrappers to make some of the other recipes in this section.
8 ounces fresh rice noodles (about half of a 450gram package)
1/4 cup water
SEASONINGS
1/2 cup onion, chopped
1 Tbsp garlic, minced
1 Tbsp green chili pepper, minced (unless you don't want it hot)
VEGETABLES
2 cups green cabbage, shredded
1 red bell pepper, seeds removed
2 cups shredded radicchio
2 cups broccoli florets
SAUCE
1/2 cup vegetable broth or bouillon
2 Tbsps rice vinegar
2 Tbsps dark soy sauce
ADDITIONAL INGREDIENTS
1/4 cup hoisin sauce
1 Tbsp peanut oil
1 Tbsp sesame oil
1/2 cup chopped green onions for garnish
PREPARATION
1. Boil the noodles in a pot full of water for 3 minutes, then drain them and put in a bowl with the 1/4 cup water.
2. Combine the seasonings in a small bowl.
3. Place the green cabbage in a bowl.
4. Cut the red bell pepper into 1-inch squares and combine with the radicchio in a bowl.
5. Blanch the broccoli florets for 5 minutes, drain, and rinse in cold water to stop the cooking. Place the cooked broccoli florets in a bowl.
6. Combine the sauce ingredients in a bowl.
COOKING
1. Heat a nonstick wok or frying pan over high heat.
2. Add the peanut oil, then the seasonings, and stirfry for 15 seconds.
3. Add the cabbage and stirfry for 3 minutes.
4. Add the red pepper and radicchio and stirfry for 1 minute.
5. Add the noodles and toss to mix.
6. Add the sauce and toss to mix.
7. Add the broccoli and mix well, cooking for 1 minute.
8. Stir in the hoisin sauce.
9. Sprinkle the sesame oil over the noodles.
10. Transfer to a serving platter. Sprinkle with the green onions and serve.
Source: "The Art of Chinese Vegetarian Cooking" by Joanne Hush, 1996, published by Prima.
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