Stir-Fried Cellophane Noodles

shockinglydelicious.com

Flannelbutt

4 cups (1 liter) low-sodium vegetable stock

1 (8-ounce or 250 g) package cellophane noodles (bean thread noodles)

2 tablespoons vegetable oil

2 tablespoons minced garlic

1 cup (150 g) sliced yellow onion

2 cups (200 g) chopped broccoli (cut to a similar size as the other vegetables)

4 cups (400 g) shredded cabbage

2 teaspoons fine sea salt, divided

2 large carrots with their green tops, peeled and cut into matchsticks (remove tops and reserve)

1 large red bell pepper, sliced

2 stalks celery, chopped

½ teaspoon freshly ground black pepper

1 teaspoon granulated sugar

3 green onions (scallions), cut into 1-inch (2.5 cm) pieces

¼ cup (60 ml) soy sauce

3 tablespoons freshly squeezed lemon juice, plus lemon wedges for serving

Garnish: Washed, chopped carrot tops

Chili paste such as sambal oelek

Directions at shockinglydelicious.com

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