By Nancy Smorch
Kudos to Frankie again for this week’s recipe. She reminded me of a dish I used to make (and hadn’t made in years), and said she would help me make it. Her suggestion worked out perfectly because I was going to make something with chicken and it wasn’t thawed out in time, so it was great to have a vegetarian back up. She even helped me make it - thanks Frankie!
3 red or yellow peppers
8 oz. brown rice noodles
1 cup snow peas, sliced
2 cups sliced green cabbage
1 cup chopped kale
1 cup carrots, diced really small
3 cloves garlic, chopped
3 Tbsp. cilantro, chopped
Olive oil and dark sesame oil for stir frying veggies
Sea salt and fresh pepper to taste
3 Tbsp. Asian BBQ sauce (or poison sauce)
2 Tbsp. gluten free soy sauce
Preheat oven to 375 degrees F. Clean out the peppers and cut in half lengthwise (top to bottom). Oil the bottom of a 13 x 9 glass pan and put the peppers seasoned with salt and pepper, cut side down. Cook for about 15 minutes or until crisp/tender.
Cook the brown rice noodles according to package, and drain when done.
Heat 1 Tbsp. each olive oil and dark sesame oil in a wok or pan to medium, and add the snow peas, cabbage, carrots, and garlic. Saute for about 5-10 minutes or until just about your desired tenderness. Add the kale the last couple of minutes to finish cooking the veggies.
Mix the Asian BBQ sauce or Hoisin sauce with the soy sauce. Add it to the veggies along with the noodles and toss with the cilantro.
Scoop the noodle and veggie mix into the pepper halves and serve.
Note: You can add meat or tofu, if desired - just make a little extra sauce if you do.