Vegetarian Rice Noodles With Seasonal Vegetables

Charishma_Ramchandani's Note:

Awesome!!!!!!!

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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
• ½ 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!

Reviews

[bricookie55]

This was really good! A couple things I changed: I left out the bean sprouts, snap peas, and peanuts, added some stir-fry veggies from the freezer, and used red chili flakes instead of red chilies. This made even my two year-old exclaim "Mmm! Yummy!" Thanks for the recipe.

[Kevin Young]

This was a good recipe. Similar to a Thai Drunken Noodle type recipe. Obviously you could vary the types of vegetables you use and I will probably throw in some broccoli next time. The only other change I would make is a bit less paprika and a bit more basil but that's just a personal taste. This was very good and I'm glad I had enough left over for lunch tomorrow. Thank you.