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Parve
Easy
40 Minutes
Diets 
Yom Tov is all about tradition, so when I plan my menu, I include many traditional foods and try to make them exciting with a bit of a twist. This recipe was inspired by the square noodles (lokshen) that chassidim eat over the Yom Tov season of Rosh Hashanah, Yom Kippur, and Succos. There are two reasons that I know of for eating these square noodles. The first is that they have four corners, keneged arba kanfos ha’aretz — there’s one Hakadosh Baruch Hu over the four corners of the world, and we want to remember this as we daven for the new year ahead. The second reason is because throughout the year we prepare skinny noodles, which in Yiddish are called din (dina lokshen). At this time of year we want rachamim (mercy) from Hashem and not din. May Hashem have rachamim on all of us and grant us a good year! Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.
1 10–12-ounce (280–340-gram) bag square mini noodles, cooked according to package directions
4 tablespoons canola oil
6 cubes Gefen Frozen Parsley
2 cubes Gefen Frozen Ginger
2 tablespoons minced garlic or 2 cubes Gefen Frozen Garlic
1 red pepper, diced
1 8-ounce (225-gram) container mushrooms, diced
1 cup Beleaves Mini Broccoli Florets, defrosted
1/2 cup sweet sauce
1/4 teaspoon crushed red pepper flakes
salt, to taste
pepper, to taste
Heat the oil in a frying pan. Add the parsley and ginger and sauté until they’re defrosted and incorporated into the oil, about two to three minutes. Add the minced garlic and sauté another three minutes. Add the veggies and sauté for five minutes, mixing constantly.
Add the sweet sauce and spices. Mix well and cook over low heat for another five minutes. Don’t overcook, since you want the veggies to still have a bit of a crunch.
Combine the cooked noodles with the sautéed veggies. Serve warm or room temperature.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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