So the pictures are sad this time. All I had was same left overs but that means it was good! I made some other meat items with this but figure that this could easily become a meatless monday menu so I left them out!
Ingredients:
24 baby carrots, 12 minced, 12 julienne
4 oz cremini (baby bella) mushrooms, finely minced
3 shallots, minced and divided, 1 for wontons, 1/2 for dipping sauce and 1 1/2 for noodles
5 garlic cloves divided, 1 for dipping sauce, 3 for noodles and 1 for wonton
1 head of napa cabbage (savoy can be used with the ribs removed), shredded and divided in half
1 package of wonton wrappers
1 red bell pepper, julienne for noodles
2 portobello mushrooms, julienne for noodles
1/2 cup plus 2 tsp of soy sauce
1 heaping tbsp of sweet hot mustard
1/2 cup of chicken or vegetable broth
1 lb of linguine
Corn starch
Olive oil and Canola oil
Red pepper flakes
Mild vinegar such as white balsamic, white wine or rice wine vinegar
Make dipping sauce by combining 1/2 minced shallot, 1 clove of minced garlic and 3 dashes of red pepper flake into a small bowl, add soy sauce just to cover (about 1/4 cup), drizzle in a small amount of olive (or sesame oil) and then add vinegar to taste.
Prepare the carrots, cremini mushrooms, shallots, garlic and cabbage, reserving what is needed for the other dished until needed. Heat canola oil over medium heat. Add minced carrots and sauté about 2 minutes, add cremini mushrooms and cook about 3 minutes longer. Add shallots and stir in for 2 minutes, add garlic and stir about 30 seconds until fragrant. Last add cabbage and cook until just wilted. Add oil in as needed through out the stir fry process. Create a slurry that is 2 tsp of soy sauce and 1 tsp of cornstarch, thinned with 3 tsp of water. This should make about 30 wontons. Once the cabbage is wilted, add slurry and stir until thickened. Set aside to cool and prepare the rest of the vegetables for the noodles.
Put on water to boil for noodles. Heat canola oil for a shallow fry in another pan. To assemble the wontons, lay out wonton wrappers on a clean surface. Spoon about 1 tsp of prepared vegetable mixture into the center of the wonton wrapper. Wet half of the wonton wrapper with water (with your finger) so that half of the wet wrapper will meet half of the dry wrapper and seal the two sides together (use a ravioli or wonton press or a fork around the edges). Once formed, cook for about 2 minutes per side or until browned. Remove and drain off excess oil.
Once water is boiling, add salt and cook noodles according to package instructions. Heat canola oil in a pan until very hot. Add julienne carrots and cook about 3 minutes. Add bell peppers and cook for 2 minutes more then add portobello mushrooms and cook for 3 minutes until softened. Shallots should be added and cooked for 1 minute followed by garlic for 30 seconds. Lastly, add in the remaining cabbage and cook until wilted. In a small bowl, combine 1/4 cup soy sauce, 1/2 cup chicken stock and 1 tbsp mustard. Once linguini is cooked, add in sauce to vegetables and bring to a simmer. Add the entire mixture to the pasta and cook until most of the liquid is combined and serve.
24 baby carrots, 12 minced, 12 julienne
4 oz cremini (baby bella) mushrooms, finely minced
3 shallots, minced and divided, 1 for wontons, 1/2 for dipping sauce and 1 1/2 for noodles
5 garlic cloves divided, 1 for dipping sauce, 3 for noodles and 1 for wonton
1 head of napa cabbage (savoy can be used with the ribs removed), shredded and divided in half
1 package of wonton wrappers
1 red bell pepper, julienne for noodles
2 portobello mushrooms, julienne for noodles
1/2 cup plus 2 tsp of soy sauce
1 heaping tbsp of sweet hot mustard
1/2 cup of chicken or vegetable broth
1 lb of linguine
Corn starch
Olive oil and Canola oil
Red pepper flakes
Mild vinegar such as white balsamic, white wine or rice wine vinegar
Make dipping sauce by combining 1/2 minced shallot, 1 clove of minced garlic and 3 dashes of red pepper flake into a small bowl, add soy sauce just to cover (about 1/4 cup), drizzle in a small amount of olive (or sesame oil) and then add vinegar to taste.
Prepare the carrots, cremini mushrooms, shallots, garlic and cabbage, reserving what is needed for the other dished until needed. Heat canola oil over medium heat. Add minced carrots and sauté about 2 minutes, add cremini mushrooms and cook about 3 minutes longer. Add shallots and stir in for 2 minutes, add garlic and stir about 30 seconds until fragrant. Last add cabbage and cook until just wilted. Add oil in as needed through out the stir fry process. Create a slurry that is 2 tsp of soy sauce and 1 tsp of cornstarch, thinned with 3 tsp of water. This should make about 30 wontons. Once the cabbage is wilted, add slurry and stir until thickened. Set aside to cool and prepare the rest of the vegetables for the noodles.
Put on water to boil for noodles. Heat canola oil for a shallow fry in another pan. To assemble the wontons, lay out wonton wrappers on a clean surface. Spoon about 1 tsp of prepared vegetable mixture into the center of the wonton wrapper. Wet half of the wonton wrapper with water (with your finger) so that half of the wet wrapper will meet half of the dry wrapper and seal the two sides together (use a ravioli or wonton press or a fork around the edges). Once formed, cook for about 2 minutes per side or until browned. Remove and drain off excess oil.
Once water is boiling, add salt and cook noodles according to package instructions. Heat canola oil in a pan until very hot. Add julienne carrots and cook about 3 minutes. Add bell peppers and cook for 2 minutes more then add portobello mushrooms and cook for 3 minutes until softened. Shallots should be added and cooked for 1 minute followed by garlic for 30 seconds. Lastly, add in the remaining cabbage and cook until wilted. In a small bowl, combine 1/4 cup soy sauce, 1/2 cup chicken stock and 1 tbsp mustard. Once linguini is cooked, add in sauce to vegetables and bring to a simmer. Add the entire mixture to the pasta and cook until most of the liquid is combined and serve.
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