Sesame Vegetable Noodle Bowls
1 package rice noodles, soaked in hot water until soft
1 tsp chili oil
1 leek, quartered lengthwise and sliced
4 oz Shitake mushrooms (or any mushrooms of your choice), sliced
1/2 bundle of kale, leaves removed from stem and rough chopped
1 cup cabbage, chopped
1 carrot, peeled and grated thin
2 green onions, greens chopped
1 Tbsp soy sauce (I use Kikkoman's wheat/gluten free version)
2 Tbsp sesame seeds
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 Tbsp lime juice
4 tsp soy sauce
2 tsp Sriracha
1 knob ginger, peeled and grated
Prepare sauce first by whisking all ingredients together and set aside, and soak rice noodles in hot water or put in on the stove over medium heat (not enough to boil) until noodles are just soft.
In a large skillet, heat chili oil over high heat. Add sliced leeks and cook for about 2 minutes. Then add mushrooms and cook until they begin to brown. Toss in kale, cabbage and carrot and cook for about 1-2 more minutes or until kale is wilted. Add in green onions and soy sauce, and cook for an additional minute. Remove from heat and toss with sesame seeds.
Drain noodles and toss with veggies in skillet. Pour over sauce and toss until fully combined. Serve each portion with additional Sriracha and sesame seeds, if desired...and in this house, we do desire!