Veggie rice noodle rolls

Happy 2019, Happy Martin Luther King Jr. Day, Happy Aquarius Season! Coming fresh off a blood moon in Leo lunar eclipse... it's been an intense start. To balance all that and to bring warmth to all the family out in New York in 10F weather, here's a simple and comforting veggie rice noodle roll recipe! 

I recently submitted a haiku to Vegetasian, a zine on vegan/vegetarianism across the Asian diaspora. Please check out the soulful collection of poetry, photographs, and recipes that reflect my sentiments and struggle of becoming more plant based. So here's another recipe that shows how much I've evolved but am still honoring my roots. 

Veggie rice noodle rolls (serves 2)

8 rice noodle sheets*

6 stems yu choy / choy sum, cut in slivers 

soy sauce

sesame seeds

sesame oil 

optional: scallion garnish, chili oil

*I purchased fresh rice noodle sheets at a Chinese supermarket

1. Roll several slivers of yu choy in a single noodle sheet, do this for all sheets

2. Steam rolls and leftover yu choy on high heat for ~5 minutes or until veggies are cooked through

3. Top with soy sauce, sesame seeds,  and optional toppings