Vegetarian Rice Noodles With Seasonal Vegetables

Awesome!!!!!!!

• Ready In: 1 hr 10 mins
• Serves: 4

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!