Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, April 25, 2007

Arrowroot Noodle Stir Fry

Jyoti's Tasty Tip:

Finally, here's the recipe you're requesting for so many days. You'll be surprised that it so easy to make but the taste is unbelievable. Where's the magic? It's adding the mushroom seasoning instead of vegetable broth powder. Chicken-less meat is now available in the deli, but you can also use organic tofu or tempeh instead. Make sure you either deep-fry or bake them before you add them to your vegetable mixture.


click on photo to enlarge

Remember, it's all about the taste!   Chef Jyoti


Makes 6 servings

Difficulty: Easy


1 package (10 oz.)arrowroot noodles
3 tablespoons organic canola oil
1 large organic white onion
3 cloves organic garlic, minced
1/2 large organic green cabbage, shredded
1 medium organic carrot, sliced into half-moons
2 ribs organic celery, sliced thin
8 organic white mushrooms, sliced
2 cups chicken-less meat, shredded
2 tablespoons organic tamari, or to taste
2 teaspoons organic sesame oil
1 teaspoon mushroom seasoning
1 teaspoon sea salt and black pepper or to taste
1/2 bunch organic scallions, sliced


  1. Place arrowroot noodles in a bowl and cover with warm water. Soak for 15 minutes or until soft. Drain and set aside.

  2. In a large skillet heat oil over medium heat. Cook and stir onions and garlic until onions soften, about 2 minutes. Stir-fry the rest of the ingredients, 3 minutes. Taste and adjust seasonings.

  3. Add arrowroot noodles and stir frequently using two cooking spoons, 2 minutes. Taste again and correct seasonings.

  4. Serve right away, top with scallions.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery