I am gentle cook one that believes that food goes beyond what sits on the plate. The delight that comes from placing a hand-selected seed into the soil and watching it grow and eventually make its way into my kitchen is like no other. My garden has been producing some wonderful herbs and produce – basil, rosemary, peppers, squash, salad blends, and so much more. This dish is the perfect solution for a garden exploding with thai-basil.
If you love Asian food but have been afraid to try making some of your favorite dishes at home, this dish is perfect and once you have all of the ingredients it takes less than 15 minutes! Healthy, full of flavor, and fresh!
- 3 cups of fresh Thai-basil
- 1/2 Sweet Onion Chopped
- 1/2 Shallot Chopped
- 1 garlic clove finely minced
- 1/2 tbsp of grated ginger
- 1 small packet of Vietnamese Rice Noodles ( cook them according to package instructions)
- 1 cup of dried shitakee mushrooms (soak in warm water for 15 minutes)
- 1 tbsp of fish sauce
- Dash of rice vinegar
- Juice of 1 lime
- Low sodium soy sauce to taste
- 1/2 tsp of crushed chili
- 1 tsp of brown sugar
If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Soak for as long as the package instructions require. Do the same for the mushrooms. When they are soft drain and cut into strips.
Stir together soy sauce, rice vinegar, fish sauce, brown sugar, lime juice, chili, ginger, and garlic stir until sugar is dissolved. Set aside.
Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic, onions, shallots, and some of the basil (the basil will infuse the oil); saute 30 seconds. Add mushrooms, drained noodles, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.