Lotus land linguine from Rebar: Modern Food Cookbook (page 172) by Audrey Alsterberg and Wanda Urbanowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegan variation.

  • Delys77 on March 28, 2012

    Pg. 172 I tweaked this recipe a little and it yielded very tasty results. My changes included adding a bit of coconut milk, cooking the vegetables a little longer tan recommended, upping the hot sauce, and then tossing the lot together instead of serving the stir fried vegetables over the noodles. I also skipped the sesame oil on the noodles as I'm not partial to the flavour of sesame on noodles. I would also suggest cutting back the Bok Choy and chopping it into 1 inch pieces. Overall the flavour of this recipe s a good balance of sweet ad savoury, upping the hot sauce and maybe adding a drizzle of fish sauce would result in a good balance of umami and heat.

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