Rice Noodle Medley, Breakaway Style

My local Chinese market was selling two trays of the fat rice noodles often used in chow fun (which is now apparently called shenen fen) for the price of one, so I picked up a duo-pack and set about making dinner. These noodles are nice because they don’t require any boiling: just make a stirfry of choice, and incorporate the noodles. This round got fresh ginger, carrots, a leek, a few diced anchovies, half a bunch of kale, and a handful of goji berries, all sauted in macadamia oil blend (which I’m liking very much lately — it’s made by the good folks at Jungle Products, in Sonoma). The noodles kind of broke up a bit (they’re quite delicate), resulting in tender blobs (in a good way) that reminded me of gnocchi, a nice countertexture agains the snappy, crisp veggies. A dash of umami salt really set the entire dish spinning with umami (boosted by the anchovies). Do this in a nonstick pan; if it starts to stick (the noodles get sticky), just add a little chicken stock, carrot juice, or water. A quick and very tasty dinner.