Vegetarian Rice Noodles With Seasonal Vegetables

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!