Crispy rice noodles with mixed vegetables recipe
Crispy Rice Noodles with Mixed Vegetables recipe
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Recipe intro
Looking for a delicious and easy-to-make vegetarian dish? Look no further than this Crispy Rice Noodles with Mixed Vegetables recipe. Packed with a colorful assortment of fresh vegetables and crispy rice noodles, this dish is bursting with flavor and texture. The noodles are stir-fried until perfectly crispy, while the veggies add a healthy and vibrant touch. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your taste buds.Keywords: crispy rice noodles, mixed vegetables, vegetarian, stir-fried, healthy.
Crispy rice noodles with mixed vegetables recipe details
Ingredients
2 | carrots |
2 | zucchini |
4 | spring onions (scallions) |
170 g | green beans |
130 g | dried vermicelli rice noodles |
groundnut oil for deep frying | |
1 tbsp | fresh ginger, finely chopped |
2 small | red chillies, sliced |
120 g | mushrooms, sliced |
90 g | bean sprouts |
30 ml | soy sauce |
30 ml | Chinese rice wine |
1 tsp | brown sugar |
2 tbsp | coriander leaves, chopped |
Instructions
Slice carrots and zucchini into fine sticks (Julienne). Cut spring onions and trimmed beans into similar sized pieces.Break noodles into lengths of about 8-10cm.
Heat oil in a hot wok or heavy based pan and deep fry the raw noodles, a handful at a time, for about 90 seconds until puffed and crispy.
Drain on kitchen paper.
Pour away the oil, leaving about 30ml in the wok. Reheat the oil, add beans and stir-fry for about 3 minutes.
Add carrots, zucchini, ginger, chillies and mushrooms and stir-fry for about 3 minutes. Add sprouts and spring onions and stir-fry for about 1 minute, then add soy, wine and sugar.
Cook, stirring, for about 40 seconds.
Add noodles and coriander and mix, taking care not to crush noodles that much.
Serve immediately.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
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