Vegetarian Rice Noodles With Seasonal Vegetables

May 22, 2023May 22, 20230 4
Vegetarian Rice Noodles With Seasonal Vegetables
in Main

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
9g
Fat
15g
Vegetarian Rice Noodles With Seasonal Vegetables is a popular Asian noodle dish that is quick and easy to prepare. This recipe is a nutritious and healthy option for anyone wanting to enjoy a plant-based meal that is both tasty and satisfying. The combination of fresh and flavorful seasonal vegetables create a vibrant and colorful dish that can be enjoyed for lunch or dinner. This versatile recipe can be adapted to other food requirements or preferences, making it a great addition to any recipe collection.

Instructions

1.Place the rice noodles in a large mixing bowl and pour enough boiling water to cover them. Leave for 4-5 minutes until the noodles are soft.
2.Wash the noodles in cold water, strain and set aside.
3.In a wok or deep pan, heat 3 tablespoons of vegetable oil over medium heat.
4.When the oil is hot, add the Thai basil, garlic, and red onion. Stir-fry for 1-2 minutes until the ingredients are fragrant.
5.Add the bean sprouts, carrot, shiitake mushrooms, snap peas, and chilies to the wok. Stir-fry for 2-3 minutes until the vegetables are lightly cooked.
6.Add the paprika, sugar, soy sauce, and lime juice to the wok. Mix well.
7.Add the rice noodles to the wok and stir-fry for 2-3 minutes until the noodles are evenly coated in the sauce.
8.Serve the noodles hot with quartered limes or lemon alongside, garnish with crushed peanuts and chopped coriander leaves.

PROS

This vegetarian noodle recipe is packed with seasonal vegetables, making it a healthy and nutritious meal.

It is also quick and easy to prepare and suitable for vegans.

CONS

This dish is high in carbohydrates due to the rice noodles and sugar content, so should be consumed in moderation in a balanced diet.

It may also be too spicy for some palates.

HEALTH & BENEFITS

Vegetarian rice noodles with seasonal vegetables are a great way to obtain important vitamins and minerals such as vitamin C, fiber, folate and potassium.
The vegetables used in this recipe are rich in antioxidants which may help reduce the risk of chronic diseases such as heart disease and cancer.
The dish is also gluten-free, making it a suitable option for those on a gluten-free diet.

Print

Leave a Reply

Your email address will not be published.