8 ounces dried rice noodle sticks (Bihon) or dried egg noodles (choose a Philippine brand, if possible)
1 tablespoon olive oil
4 garlic cloves, minced
1 small yellow onion, thinly sliced
2 medium carrots, grated
1 bell pepper (any color), thinly sliced
1/2 pound green beans, cut in 1 inch pieces
2 cups shredded green cabbage or brussels sprouts
2/3 cup low sodium vegetable broth or water, more as needed
3 tablespoons reduced sodium tamari
1 tablespoon oyster sauce
1 teaspoon honey
1 pound raw shrimp, deveined and peeled (optional)
3 scallions, thinly sliced
freshly ground black pepper, to taste
fresh chopped cilantro, for garnish (optional)
lime wedges, for garnish
Directions
Step 1
Place the noodles in a large bowl and cover with boiling water; let sit for 20 minutes or until softened. Drain.
Step 2
Heat the oil in a large wok over medium high heat. When the oil is hot add the garlic and onion and stir fry for 2 to 3 minutes, until the garlic is lightly toasted and the onion has begun to brown at the edges. Tip in the carrots, bell pepper, green beans and cabbage and cook, stirring often, until the cabbage is soft and the green beans are bright green.
Step 3
Pour in the vegetable broth, tamari, oyster sauce and honey and stir to combine. Add the shrimp and drained noodles and toss to coat. Cook until the shrimp are opaque and just beginning to curl in at the ends and the sauce has reduced. You may need to add more broth or water during this time so the noodles don’t get dry.
Step 4
Remove from the heat and add the scallions and black pepper, to taste.
Step 5
Transfer to 4 plates and garnish with cilantro and lime wedges.
