Vegetarian Rice Noodles With Seasonal Vegetables Recipe

Name: Vegetarian Rice Noodles With Seasonal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

767

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 g rice noodles, 3 tablespoons vegetable oil, 3 sprigs Thai basil, 6 -8 cloves garlic, peeled,washed and chopped, and more.

Yes, Vegetarian Rice Noodles With Seasonal Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Rice Noodles With Seasonal Vegetables

How did you like this recipe?

Frequently Asked Questions