Spicy Vegan Rice Noodles Food

VEGAN RICE NOODLES

Steps:

• Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
• Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
• Add the olive oil to a skillet over medium-high heat. Once the oil's hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
• Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender.
• Add the sauce and cook for about a minute.
• Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.

SPICY VEGAN RICE NOODLES

Steps:

• Cook the noodles per the directions listed in the packet and set it aside.
• Place a pan over medium heat, drizzle two tablespoons of oil. When oil heats up, add ginger garlic paste. Cook for about a minute or so.
• Add chopped green onions and red onions and saute them until they turn translucent.
• Add sliced bell peppers and cook for a minute.
• Add salt, apple cider vinegar, black pepper powder and Szechuan sauce in quantities as noted in the ingredient list. Continue to cook for 2-3 minutes.
• Add the cooked rice noodles and toss them evenly.

SPICY YUMMY RICE NOODLES

Steps:

• Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
• To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
• Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
• Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
• Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
• Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

VEGAN SPICY PEANUT NOODLES

Steps:

• Using a small sauce pan in medium low heat, sauté garlic and ginger with a pinch of oil until fragrant.
• Add peanut butter, liquids and seasonings to the sauce pan. Whisk until ingredients are well combined.
• Allow sauce to simmer until peanut butter as set and slightly thicken.
• Turn off heat and set aside.
• Boil noodles according to packaging instructions.
• Drain and toss into a mixing bowl. Pour peanut sauce onto noodles. Toss green onions and drizzle with chili oil.
• Mix noodles until well combined. Toss / garnish with desired add-ons.