Rice Noodles with Ginger and Snow Peas

Total Time
25mins
Prep 15 mins
Cook 10 mins

In this beautiful dish, nearly transparent noodles mingle with shimmering snow peas and shredded carrots. From Vegetarian Times Cookbook.

Ingredients Nutrition

Directions

  1. Soak or prepare the rice noodles according to the package directions.
  2. Drain and set aside.
  3. Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
  4. Add the scallions, chili, carrots and snow peas.
  5. Cook, stirring, for 2 minutes.
  6. Stir in the salt.
  7. Add the noodles and toss to coat.
  8. Remove from the heat.
  9. Stir in the sesame and chili oil.
  10. Garnish with cilantro or parsley.
  11. Serve at once.
  12. Enjoy!

Reviews

(6)
Most Helpful

Really delicious and exotic recipe, with lots of ginger, that we enjoyed so much. I had bean thread noodles instead of the rice noodles and they worked ok. Next time I'll make a trip to get the rice noodles, though. I also added a few shitaki mushrooms to the vegetable mixture, which we enjoyed. The preparation and the cooking was a breeze, Sharon, thanks to your good instructions.

Geema May 01, 2003

Rule#1. . .do not leave out the chilis. Rule#2. . .do not omit the chili oil. My DH doesn't care for hot stuff, so I left them out and the meal was very bland. That being said, I added some soy sauce and that cured it for me. I used a 6.5 oz bag of noodles and decided we would still like more veggies. . .so I threw in some additional broccoli slaw (which was a great addition). Tomorrow I plan to add some broccoli florets to the leftovers and have it for lunch. I will photo then. THANKS! Made for VEG*N tag.

JanuaryBride March 02, 2009

Very tasty and simple to make. I had no hot chili oil so I used tabasco sauce and it worked just fine. I'll be making this again.

Dug February 19, 2007

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