Seasonal Ontario Food

We used to go to a certain Chinese buffet, because it was conveniently located and very cheap. Unfortunately, it really wasn't very good, so we eventually gave up on it. They did have one dish I particularly enjoyed which was stir-fried rice noodles with vegetables. The not-so-sad truth though, is that I can make 'em better at home. Here they are: quick, easy, nutritious, cheap and tasty. And a submission for Presto Pasta Nights at Once Upon a Feast.

3 or 4 servings
30 minutes - 15 minutes prep time


225 grams (1/2 pound) dried broad rice noodles

3 cups shredded savoy cabbage (or other cabbage or greens)
1 large carrot
1 large onion
1 or 2 stalks of celery
1 or 2 cloves of garlic
2 slices fresh ginger (optional)
2 tablespoons olive oil
1/4 cup water
1/4 cup tamari or soysauce (light helps keep the salt down)

2 teaspoons toasted sesame oil

Put a pot of water on to boil for the noodles.

Prepare the vegetables; shred the cabbage, peel and grate the carrot, peel and cut the onion into slivers, wash and slice the celery, and chop the garlic and ginger fairly finely.

Meanwhile, when the water boils, turn it off and soak the noodles in it for 8 minutes. Rinse them in cold water and drain well.

Heat 1 tablespoon of the oil in a large skillet or wok. Sauté the onion until it begins to soften, then add the remaining vegetables including the garlic and ginger. Drizzle the water over them, and cook at high temperature, stirring and tossing constantly until the veggies are softened and the water is evaporated. Remove the veggies from the pan and set them aside.

Heat the remaining tablespoon of oil in the skillet. Put in the rice noodles, and drizzle over the tamari or soy sauce. When they are well mixed and heated, add the vegetables back in. Continue to mix and toss until well blended and hot through, and all the liquid has evaporated. Drizzle with the sesame oil, mix well and serve.