How many of you love to grow your own veggies like I do? I’ve heard that with all the stay at home orders over the past year, vegetable gardening has become more popular than ever. Our family has been in the midst of a big building project for about 4 years and since our yard has literally been a big, ugly, messy, dirty construction site, I have not been able to plant or grow anything during that time…until now!! In March, as it appeared our yard and new garden boxes would actually be ready for the season, I began planting seeds like crazy and holy cow, it’s done really, really well. I replanted cool weather crops for the fall and winter season and have remained up to my eyeballs in fresh produce. Despite sharing as much as I can and refusing to waste any, it’s been a bit of a battle to get through it all. We’ve been trying to process/eat all the beets as well and yesterday I picked a bunch of cabbage and have spent the whole day making cabbage everything…soups for the freezer, stir fry for dinner and this super delicious deconstructed egg roll noodle bowl for lunch. Yes, it takes 8 cups of cabbage which may seem like a great way to burn through an excessive amount but it’s hardly made a dent:) 
Fry the sausages in a cast iron skillet. Once done, allow to cool a bit and then with your fingers, crumble them into small pieces.
Put a large pot of water on to boil to cook your rice noodles.
Prepare all the rest of your ingredients so that you can cook the remaining ingredients quickly.
Cook your rice noodles as per package directions, drain and set aside.
Heat a wok or large frying pan over medium to high heat. Add 1 tbsp canola oil and once hot add your chopped cabbage and shredded carrots and cook for about 4 minutes. Add your soy sauce, garlic, ginger, salt, turmeric, pepper, soy sauce and sriracha. Add your sausage and drained, cooked rice noodles. Use tongs, tossing to combine.
Serve into individual bowls and garnish with green onions and sesame seeds. Enjoy!
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- 8 oz rice noodles prepared as per package directions
- 3 or 4 Beyond sausages, cooked and chopped up small
- 1 tbsp canola oil
- 3 cloves garlic, pressed
- 2 tsp ginger, minced
- 3 large carrots, shredded
- 8 cups Napa Cabbage, chopped
- ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp pepper
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ -1 tsp sriracha
- 3 green onions thinly sliced
- toasted sesame seeds
- Fry your sausages in a cast iron skillet. Once done, allow to cool a bit and then with your fingers, crumble them into small pieces.
- Put a large pot of water on to boil to cook your rice noodles.
- Prepare all the rest of your ingredients so that you can cook the remaining ingredients quickly.
- Cook your rice noodles as per package directions, drain and set aside.
- Heat a wok or large frying pan over medium to high heat.
- Add 1 tbsp canola oil and once hot add your chopped cabbage and shredded carrots and cook for about 4 minutes.
- Add your soy sauce, garlic, ginger, salt, turmeric, pepper, soy sauce and sriracha.
- Add your sausage and drained, cooked rice noodles.
- Use tongs to stir to combine.
- Add green onions and sesame seeds to garnish.
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