Contributed by Jennifer Peachey (from the Great Greens Cookbook)

Ingredients

The Building Blocks:

2 lbs vegetables cut into bite-sized pieces (broccoli, carrots, mushrooms, zucchini, squash, beansprouts, various greens, etc.)

The Sauce:

3 Tbsp black bean sauce:
2 tsp grated fresh ginger
1 clove garlic (crushed)
2 Tbsp sesame oil

The Noodles:

250 g rice vermicelli
1 Tbsp hot chili and garlic sauce
3 Tbsp olive oil

Instructions

Steam vegetables until tender but crisp. Cool a little. Combine sauce ingredients, pour over warm vegetables, and toss well together. Meanwhile, cook rice noodles. Mix the chili and garlic sauce with oil, pour over the noodles, and toss well together.

To serve, combine a small bunch of fresh mint with shredded lettuce and arrange on a large serving dish. Cover with noodles and top with steamed vegetables in sauce.

Read more recipes