Jann Arden’s easy vermicelli bowl

This was something Mom really liked me to whip together on nights when we got home late.

This bowl is flexible and adaptable. Add or substitute any veggies you have. Some great alternatives include – peas, cabbage slaw, grated carrots, edamame or kale. 

• 1 package of vermicelli noodles (thick or thin, doesn’t matter) 
• 2 tbsp coconut oil 
• 1 bunch of broccolini or broccoli cut into 1 inch pieces 
• 2 celery stalks cut into chunks 
• 15-20 snow peas 
• 1 red pepper cut into 1 inch pieces 
• 4 green onions cut into 1 inch pieces 
• 2 tbsp soy sauce or tamari 
• 1 tsp sesame oil 
• Salt and pepper to taste 
• Chili flakes or hot sauce (optional) 
• ½ cup chopped peanuts 
• 1 tbsp rice wine vinegar 

Soak your noodles in hot water as per the package instructions. They usually need 7 or 8 minutes to soften up.

Get a wok or large saucepan going over high heat. Add your coconut oil and ALL the veggies.

Add the soy sauce and stir constantly for 3 to 4 minutes. You want the veg to be crunchy – not soft and without colour.

Add your sesame oil for the last minute, along with a little salt and pepper, and I personally like some chili flakes or hot sauce.

Drain the noodles and get yourself a bowl.

Serve the noodles with the veggies on top with a handful of crunchy peanuts.

The very last thing I do is sprinkle it with some rice wine vinegar – I love the bite it provides.