Ingredients

• Sailboat brand rice noodles ( pre-soaked in hot tap water for 20 mins or until soft and malleable)
• Curry masala (1 tsp hot, 1/2tsp mild, super hot 1 tsp +1 tsp of cayenne)
• Soy sauce
• Salt
• 5 spice powder
• Sesame oil
• 1 egg
• Proteins of choice - consider beef, chicken, tofu
• Aromatic vegetables of choice - consider onion (cut longwise), green onion, garlic (chopped), ginger (chopped), Chinese leeks
• Vegetables of choice - multi-color peppers, greens such as water spinach, amaranth, sweet potato greens, tatsoi, bok choy, spinach, etc., okra
• Cilantro for garnish

Instructions

1. Stir fry veggies ahead: use one tablespoon of coconut oil, high heat, add two cloves of chopped garlic and one tablespoon of chopped ginger and salt. Add peppers, and onion. Stir fry for a few minutes until golden, turn down heat. Then add all greens in and stir fry for three minutes. Set aside.
2. Use a nonstick skillet, preheat medium-high to high, add one tablespoon of coconut oil, one tablespoon of garlic, one teaspoon of ginger, one teaspoon of masala curry powder, and one tablespoon of soy sauce. Stir fry for a few minutes, then add a handful of noodles (1 1/2 cups) along with 1 tbsp of sesame oil. Stir fry for 2 minutes with a pair of chop sticks. Scoop up in a bowl.
3. Stir fry protein: use coconut oil, slightly pan fry chicken breast or thin sliced beef. Regarding vegan, grill firm tofu pieces. Sprinkle salt, black pepper, and 5 spices on tofu. Do not overcook beef.
4. With a crepe skillet, add one tsp of oil, pour in one beaten egg, and use a spatula to spread thru the whole pan. Just need to heat one minute. Flip the cooked egg to a chop board. Use a metal cake spatula softly to roll up egg into an egg roll. Cut to different sections.
5. Noodle setting: first layer, fried rice noodle at the bottom of the bowl. 2nd layer, premixed veggies, 3rd layer, proteins. Then lay a egg roll on the top. Sprinkle some cilantro to garnish.

Notes

Ingredients

• 1 1/2 cups dried chickpeas*
• 1/2 bunch cilantro, including stems
• 1/2 bunch curly parsley,including stems
• 1/2 bunch dill, including stems
• 1 ounce amaranth leaves
• 1 small yellow onion, grated on a box grater
• 1 to 2 jalapeno chiles, stemmed and seeded
• 4 cloves garlic
• 1 tsp baking powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• Kosher salt
• 3 tsp white sesame seeds, toasted
• 4 cups neutral vegetable oil

Instructions

1. Put the chickpeas in a large bowl and cover with water by 4 inches. Soak overnight at room temperature.
2. The following day, drain the beans. In the bowl of a food processor, combine the beans, cilantro, parsley, dill, amaranth leaves, onion, chiles, garlic, baking powder, cumin, and coriander. Grind together, stopping to scrape down the sides of the bowl as needed to ensure a fine grind, but not a puree.
3. Scrape into a large bowl, season with 2 teaspoons salt, and stir in the sesame seeds.
4. Preheat the oven to 200F. Set a wire rack on a sheet pan. Gently heat the oil in a heavy pot to 350F.
5. Shape the chickpea mixture into walnut-size balls. Working in batches, fry the balls in the hot oil, turning once, for about 3 minutes per side, until crispy on the outside and tender and warm on the inside. Be sure not to crowd the balls in the pot or they will not cook evenly. Transfer the cooked falafel to the prepared rack and keep warm in the oven. Fry the remaining balls the same way and sprinkle the falafel with salt before serving.

Notes