If you follow me on snapchat (stephlouiseatb) or instagram/instagram live (homeinhighheels) then you likely know my obsession with Asian-inspired dishes. This is one I had waiting in the wings for some time. I’ve transitioned to low carb but I found a few posts that never made it into the limelight! I’ll give low carb variations below but honestly- this is the kind of dish I splurge on a few bites of carbs. Keep reading to see how to put together this simple but delicious dish for yourself!
This recipe uses rice vermicelli noodles. They have a thin, light texture & are unique to other types of pasta. You can find it in many grocery stores these days but if not, check your international market nearby. They’re normally very affordable!
- 6 oz rice vermicelli noodles, prepared according to package instructions & set aside
- 2 tsp + 1 tsp reserved sesame oil
- 2 tsp garlic chili paste or one Thai chili minced
- 1-5 cloves of garlic, minced (depending on your chili paste)
- 1 inch ginger piece (chopped for a stronger flavor if desired)
- 1 large portabello mushroom (or two medium), rough chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 handful pea shoots/sprouts
- Optional: Sesame seeds, Thai basil, additional soy sauce, meats, chopped green onion, or cilantro.
- Heat sesame oil in wok.
- Add in your chili paste/Thai chili, garlic, & ginger piece. Toss 1-2 minutes.
- Add in chopped mushroom & continue cooking 2-4 minutes.
- In a separate small bowl mix together the reserved sesame oil, soy sauce, & oyster sauce. Add to the wok & mix around for 15 seconds.
- Add in your greens & mix with tongs for less than a minute. You want them flavorful & not overly cooked.
- Add your noodles & toss well to combine & coat.
- Serve hot with option garnishes above.
For other low carbers out there the switch is easy- use high-protein spaghetti pasta or (my favorite) zucchini noodles! Here’s the zoodle aka spiralizer machine I use which can be found on Amazon here for a super affordable price. We use this A TON! Another option is using my oh-so-overlooked method for spaghetti squash that makes REAL noodles & not just mush- see it right here!
What are your favorite type of greens to throw in Asian dishes? Are you a veggie noodle lover? What would you put on top of your recipe?