Vegetarian Rice Noodles With Seasonal Vegetables Food

ANYTIME NOODLES WITH STIR-FRIED VEGETABLES RECIPE

Steps:

• Gather the ingredients.
• In a very large bowl, mix cooked rice noodles with sesame oil.
• In a large skillet or wok , heat olive oil over medium-high heat.
• Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
• Add cabbage, spinach and chicken broth.
• Cook 3 to 4 minutes, until broth is mostly evaporated.
• Add soy sauce, mixing well to combine.
• Add noodles to skillet or wok, mixing to combine and heat through.
• Add soy sauce to taste as needed.

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
• Add the carrots and peas, before stirring in the brown sugar and soy sauce.
• Add the noodles and mix together for another couple of minutes.
• Season with salt and pepper, then slice remaining spring onion and top to serve.
• Enjoy!

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

VEGETARIAN RICE NOODLES WITH SEASONAL VEGETABLES

Steps:

• Cook the noodles in boiling water until al dente (cooked but firm to bite).
• Drain well in a colander.
• Rinse immediately under cold running water.
• Drain again.
• Spread on a large plate and set aside.
• If your not using them immediately, add a little oil, mix well and set aside.
• This is to prevent the noodles from sticking to each other.
• Now, heat oil in a wok or skillet.
• Once hot, add basil leaves and stir-fry for a few seconds.
• Remove with a slotted spoon.
• Drain on a paper towel.
• Set aside.
• Add garlic and stir-fry over medium flame for a few seconds.
• Add the remaining vegetables.
• Stir-fry until cooked but crunchy (takes about 2 minutes).
• Add the noodles, paprika, soy sauce, sugar and lime juice.
• Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
• Transfer to a serving dish.
• Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
• Serve immediately.
• Enjoy.
• Dont eat too much!
• Always remember the GOLDEN RULE: Eat a little less to eat a little more!