This is how you do it. You take your vegetables and blanch them in the boiling water while the noodles are cooking. Then, when you’re done, you whip up the sauce, toss the cooked goods, and then garnish. I mean – hello…talk about simple!
1 cup of cauliflower florets
1 cup of sliced carrots
1 cup of sliced zucchini
3-4 cups of rice noodles
For the sauce
2 tablespoons sesame seeds
1 tablespoon of Canola oil
1/2 tablespoon of sesame oil
4 cloves garlic, minced
1 heaping tablespoon of minced garlic
¼ cup green onions, sliced
2 tablespoons soy sauce
2 tablespoons vinegar
the zest of 1 orange
¼ cup orange juice (from zested orange)
1 teaspoon brown sugar
Start by boiling a pot of water. Once the water is boiling, add in the vegetables and noodles to cook through. Once the noodles are done, drain and set aside.
Then, to make the sauce, heat the sesame oil and olive oil together. Then, saute the garlic and ginger for just a few moments. Then, add in the soy sauce, vinegar, orange zest, orange juice, and brown sugar and cook for about 90 seconds. The mixture should thicken. Toss in the vegetables and noodles and coat evenly. To serve, garnish with chopped scallions and sesame seeds.