Rice Noodles with Stir Fried Vegetables

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Rice noodles are more common in south East Asia, but now they're rapidly spreading in other parts of the world too. Today's recipe uses the combination of fried vegetables with chewy rice noodles. It's an ideal preparation for breakfast. You can use common vegetables found in your area to replace the vegetables mentioned here in the ingredients list. Remember, overcooking rice noodles can break them completely. You can also add some whole wheat noodles in this recipe but make sure they're cooked separately from the rice noodles. These noodles go well with a spicy vegetable stew or with a Thai curry preparation. This is one of the favorite recipes of my kids & they finish it in less than 5 minutes.

Rice Noodles with Stir Fried Vegetables
Rice Noodles with Stir Fried Vegetables
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Wholesome rice noodles with veggies

Don’t miss this wholesome rice noodles preparation consisting of an array of fresh vegetables in stir fried form making it one of the best breakfast recipes.

Preparation Time: 25 minutes
Cooking time: 20 minutes
Servings: 6

Ingredients:
  • 350 gm rice noodles
  • 1/2 cup leek (chopped)
  • 1/2 cup carrot (shredded)
  • 1/4 cup cabbage (chopped)
  • 1/4 cup onions (sliced)
  • 1/4 cup peanuts (slightly roasted)
  • 1 green chili (finely chopped)
  • pinch of white pepper powder
  • 1/4 tsp fish sauce
  • 1/4 tsp cider vinegar
  • 1/4 tsp garlic paste
  • 1/4 cup green bell peppers (chopped)
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. Bring 2 liters of water on boil and add rice noodles.
  2. Switch off the flame and stir for about one minute.
  3. Drain the water and keep the noodles aside.
  4. Heat 3 tsp olive oil in a large wok.
  5. Add garlic paste and sliced onions.
  6. Saute for about 2 to 3 minutes on a medium flame.
  7. Add chopped green chili and stir fry for one more minute.
  8. Add roasted peanuts and toss well.
  9. Add leek, carrot, cabbage and bell peppers and stir fry on a high flame.
  10. After 4 minutes add rice noodles, fish sauce, cider vinegar, white pepper powder and salt.
  11. Saute for 2 more minutes and switch off the flame.
  12. Serve hot with a vegetable stew.

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