This exotic spin on pasta pairs rice noodles with savory mushrooms. Carrots and tomatoes add a nutritious and colorful pop.
Adults: Heat the vegetable broth until hot in a two quart stock pot. Add the rice noodles. Soak until soft but still firm. Drain the noodles into a colander reserving the liquid.
Adults: Place a pot on medium heat and add one third of the oil. Scramble the egg in a small bowl and when the oil is hot, add the egg. Cook lightly until firm and turn over.
Together: Remove onto cutting board and cut into thin strips.
Together: Wipe out the pot and place it on medium heat. Add the rest of the oil and when hot toss in the carrots and cook, stirring for two minutes.
Together: Add the mushrooms and continue to cook 3 to 4 minutes. Add the cabbage and diced tomatoes and cook another 3 to 4 minutes. Season with salt and black pepper.
Together: Return the reserved noodle liquid, soy sauce, rice vinegar, sugar and fish sauce. Bring to a boil.
Together: Place equal portions of rice noodles in four bowls. Distribute the vegetables and broth.
Kids: Top with egg strips.
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