Drunken Noodles

drunken noodles
Rice noodles with sweet carmine peppers preserved from the summer with our vegan oyster sauce and lots of Dover-grown ginger and garlic. Add your own hot sauce for a spicy dish<br /><br />
The Veggies: Bok Choi; Cilantro; Garlic Scapes  [Vanguarden Farm, Dover, MA]; Roasted Peppers [Lost River Farm, Natick, MA]
Grain: Rice Noodles<br /><br />
Protein: Black Turtle Beans [Baer’s Best Beans, S Berwick, ME]; Peanuts<br /><br />
Sauce: Bragg’s Liquid Amines; Dates; Shiitake Mushrooms [Wonalancet, NH]; Apple Cider Vinegar; Maple Syrup [Wonalancet, NH]; Cayenne Pepper<br /><br />
Contains: Soy<br /><br />
 Vegan, Gluten-Free<br /><br />
Cook Time: 15 min<br /><br />
Tools: Pot and Pan, stovetop
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