Peashoot Stir Fry
Ingredients:
1 Cup Fresh Pea Shoots
1 Medium Yellow Squash, julienne
1 Medium Zucchini Squash, julienne
3 Medium Carrots, ribbons
½ Cup Scallions, chopped
1 12 oz Container of Rice Noodles
1 Tablespoon Olive Oil
Sauce:
3T Tamari
3 T Mirin (sweet rice vinegar)
2 T Rice Vinegar
2 T Sesame Oil
Directions for Sauce
Combine all ingredients in a small bowl and whisk until fully combined.
Directions for Stir Fry
Place rice noodles in a large bowl and cover with boiling water. Allow to soften about 4 minutes. Drain and cover with fresh cold water. Set aside.
In large sauté pan over medium high heat, add olive oil and allow to heat up. Add carrots, squash and scallions and allow to cook 2-3 minutes. Add drained noodles to the pan and toss. Add prepared sauce and toss until completely combined. Turn off stove and add pea shoots before serving.