Vegetarian Rice Noodles With Seasonal Vegetables |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Awesome!!!!!!! Ingredients:
300 g rice noodles |
3 tablespoons vegetable oil |
3 sprigs thai basil |
6 -8 cloves garlic, peeled,washed and chopped |
125 g bean sprouts, washed,drained,straggly tails removed |
1 small red onion, sliced |
1/2 small red carrot, julienned |
4 large shiitake mushrooms, shredded |
50 g snap peas, julienned |
2 -3 red chilies, seeded and julienned |
1 spring onion, cut into 5 cms lengths |
1 tablespoon paprika |
1 tablespoon sugar |
85 ml soy sauce |
85 ml lime juice |
3 tablespoons crushed peanuts |
1 limes or 1 lemon, quartered |
3 tablespoons coriander leaves, washed and chopped,to garnish |
Directions:
1. Cook the noodles in boiling water until al dente (cooked but firm to bite).
2. Drain well in a colander.
3. Rinse immediately under cold running water.
4. Drain again.
5. Spread on a large plate and set aside.
6. If your not using them immediately, add a little oil, mix well and set aside.
7. This is to prevent the noodles from sticking to each other.
8. Now, heat oil in a wok or skillet.
9. Once hot, add basil leaves and stir-fry for a few seconds.
10. Remove with a slotted spoon.
11. Drain on a paper towel.
12. Set aside.
13. Add garlic and stir-fry over medium flame for a few seconds.
14. Add the remaining vegetables.
15. Stir-fry until cooked but crunchy (takes about 2 minutes).
16. Add the noodles, paprika, soy sauce, sugar and lime juice.
17. Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
18. Transfer to a serving dish.
19. Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
20. Serve immediately.
21. Enjoy.
22. Dont eat too much!
23. Always remember the GOLDEN RULE: Eat a little less to eat a little more!
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