March, 2002    Vol. 1   No. 3


Thai Noodle Stir-up
By Heather McDougall

My daughter, Heather, and I like to experiment in the kitchen.  She has become very creative and we have lots of fun working on new recipes together.  This recipe is one that we really liked and we hope that you will like it too.   

Preparation Time:  30 minutes
Cooking Time:  10 minutes
Servings: 4 

7 ounces uncooked rice noodles
cup vegetable broth
1 teaspoon minced garlic
1 cup broccoli florets
2 cups sliced fresh button mushrooms
cup chopped red bell pepper
4 green onions, sliced in 1 inch pieces
6 oyster mushrooms, sliced (optional)
12 ounces smoked, baked tofu, sliced 

6 tablespoons soy sauce
6 tablespoons sugar
2 tablespoons lime juice (2 limes)
2 tablespoons rice vinegar
1 to 2 teaspoons red chili sauce 

Optional garnishes:  Chopped cilantro, chopped peanuts, lime wedges, hot sauce.

Soften rice noodles in boiling water according to package directions, drain, and set aside.

Combine sauce ingredients in a bowl and set aside.

Place the vegetable broth and garlic in a large non-stick frying pan or wok.  Cook and stir for 1-2 minutes.  Add broccoli, button mushrooms, bell pepper and green onions.  Cook and stir for 2 minutes.  Add oyster mushrooms and tofu and continue to cook for another minute.  Add noodles and sauce.  Cook and stir for 3 to 5 minutes, until vegetables are at desired tenderness.  Serve hot. 

Hint:  Various hot sauces (red chili sauce) are sold in most supermarkets in the ethnic section.  Some are very hot.  Use as much or as little as you like.  Serve the optional garnishes in small bowls and let each person add them to their noodles as desired.  Rice noodles are sold in most natural food stores and some supermarkets in the Asian food section.  They do not need to be cooked, just soak them in boiling water, usually between 5-8 minutes.  Drain, add cold water and ice cubes, let soak for a minute or two, then drain and set aside.  



Preparation Time:  15 minutes
Cooking Time:  30 minutes
Servings:  6

4 cups vegetable broth
1 medium onion, chopped
cup green bell pepper, chopped
1 cups fresh chopped tomatoes
1  15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
to cup salsa, mild, medium or hot
1 to 2 tablespoons chopped green chilies
to cup chopped avocado
cup broken fat free tortilla chips 

Place cup of the broth in a medium saucepan.  Add onion, bell pepper and tomatoes.  Cook, stirring occasionally for 15 minutes over low heat.  Add remaining broth, bring to a boil, reduce heat, add beans and corn.  Add salsa and green chilies to taste.  Cook over low heat for 10 minutes.  Add avocado, adjust seasonings if necessary.  Cook an additional 5 minutes.  Stir in tortilla chips just before serving. 

Hint:  This may also be made with canned tomatoes when fresh tomatoes are not available or not very desirable ( during the winter months).  Use 1  15 ounce can of chopped tomatoes and add tomatoes with the beans and corn.



Preparation Time:  10 minutes (need cooked rice)
Cooking Time:  40 minutes
Servings:  6

3 cups cooked brown rice
1  17 ounce can cream-style corn
1  15 ounce can black beans
1  8 ounce can tomato sauce
cup chopped green onions
2 tablespoons chopped green chilies
1 teaspoon chili powder
teaspoon ground cumin
1/8 teaspoon crushed red pepper
cup grated soy cheese (optional)

Preheat oven to 350 degrees. 

Place the rice in a large bowl.  Add remaining ingredients, except the soy cheese, and mix well.  Ladle into a casserole dish.  Bake, covered, for 30 minutes.  Uncover, sprinkle with soy cheese, if desired, and bake for 10 more minutes.


Preparation Time:  15 minutes
Chilling Time:  2 hours
Servings:  4 

1  15 ounce can garbanzo beans
1 cup chopped bell pepper
cup finely chopped sweet onion
1 tomato, chopped
cup finely chopped celery
2 tablespoons fresh lemon juice
1/3 cup finely chopped cilantro
dash salt
dash or two of Tabasco sauce (optional) 

Combine beans and vegetables in a bowl.  Add lemon juice and cilantro.  Mix well.  Chill for at least 2 hours to allow flavors to blend.  Taste and season with a dash of salt, if desired.  Add Tabasco sauce to taste.  Serve cold.

Hint:  Use a variety of bell peppers, if desired, or use all one kind.  This makes a delicious salad for lunch for several days. 

We welcome contributions to the McDougall Newsletter Recipe Section.  Please e-mail your recipes to


Heather McDougall with a degree in English and a love for cooking, especially with her mother, will be a frequent contributor to the newsletter.

2002 John McDougall All Rights Reserved

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