Vegetarian Sen Yai Noodles

Sen Yai noodles are broad, flat rice noodles - you'll find them in the deli section of your local grocery or Asian food store. With fresh, cancer-fighting ingredients like broccoli, cabbage, shiitake mushrooms, galangal (ginger), garlic, bean sprouts, basil and coriander, plus bite-size pieces of protein-packed wheat gluten, this easy noodle recipe provides a wide range of antioxidants with immune-boosting and energy-boosting power.

• 1 pkg. fresh flat rice noodles (approx. 12 oz.)
• 3-4 Tbsp. heart-healthy oil for frying
• 1-2 tsp. dark soy sauce
• 1/4 cup vegetable broth
• 2 tsp. vegetarian fish sauce (or substitute regular soy sauce)
• 3 cloves garlic, minced
• 1 thumb-size piece galangal (or ginger), grated
• 2 shallots, sliced thinly
• 1/2 cup wheat gluten "beef" strips
• 1 head broccoli, cut into florets
• 4-5 fresh shiitake mushrooms, sliced
• 3 spring onions, sliced
• 1/2 to 1 cup cabbage, cut in long, very thin slices
• 2 cups fresh bean sprouts
• 1/2 cup fresh basil leaves, torn (or left whole if small)
• 1/2 cup fresh coriander
• optional: 1 red chilli, sliced finely and de-seeded

1. If the noodles are cold, you may want to briefly warm them in the microwave or in a steamer (about 1 minute). Gently separate the noodles by pulling them apart. Tip: With this type of noodle, it's nearly impossible to separate each one. Most chefs allow the noodles to remain in thinner clumps. Set aside.
2. Prepare all other ingredients for stir-frying. Pour 2 Tbsp. oil in a wok or frying pan over medium-high heat. When hot, add the noodles plus 1/2 tsp. to 1 tsp. dark soy sauce. Stir fry quickly and constantly (but gently) for 1 minute, or until noodles become soft. They should be dark in colour from the soy sauce. Slide these onto a plate and set aside.
3. Using the same wok or frying pan, add the rest of the oil. Then add the garlic, galangal (or ginger), shallots, mushrooms, and wheat gluten. Stir-fry 1-2 minutes, adding some broth to the pan when it gets too dry.
4. Add broccoli, spring onions, and cabbage. As you stir-fry, add the rest of the broth plus the fish sauce, and 1/2 to 1 tsp. dark soy sauce (enough to turn the vegetables dark). Stir-fry 1 minute, or until cabbage and broccoli have softened and pan is fairly dry.
5. Add the bean sprouts plus the noodles to the wok/pan. Turn down the heat and gently stir-fry to mix.
6. Do a taste test - if not salty enough, add a little more dark soy sauce and/or fish sauce.
7. Remove from heat and add most of the basil and coriander, plus the red chilli (if using). Toss gently to mix. Place on a platter or in a large bowl and sprinkle the remaining herbs overtop. Serve with Thai chilli sauce on the side, and enjoy!

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