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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Stir-fry for my sister, Renee. Ingredients:
8 ounces dried rice noodles |
2 tablespoons sunflower oil |
3 asian red shallots, chopped |
2 zucchini, sliced |
2 garlic cloves, sliced |
8 cremini mushrooms, sliced |
1 red bell pepper, diced |
1/2 teaspoon dried chili pepper flakes |
3 tablespoons thai green curry paste (homemade is better, but commercial will do) |
1 cup coconut milk |
1 cup vegetable stock |
1 tablespoon fish sauce |
1 teaspoon palm sugar or 1 teaspoon light brown sugar |
1 tablespoon fresh lime juice |
roasted unsalted peanuts, chopped |
chopped cilantro leaf |
Directions:
1. Cook noodles by following package directions; drain, refresh under cold running water and set aside.
2. Heat a wok until it is hot; add in oil, then add in the shallots; stir-fry for 2 minutes.
3. Add in the zucchini, garlic, mushrooms, and red pepper; stir-fry 1 minute.
4. Stir in the chili flakes and curry paste; cook for 2 minutes.
5. Pour in the coconut milk, stock, and fish sauce; stir in the sugar and bring to a boil.
6. Reduce heat, and simmer, covered, for 10 minutes; add in the cooked noodles and heat through, stirring gently.
7. Divide among 4 warmed bowls and serve, sprinkled with peanuts and cilantro.
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