Vegetarian Rice Noodles With Seasonal Vegetables

Total Time: 1 hr 10 mins Preparation 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
• 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

Recipe

• 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!