Rice Noodles & Veggies

This dish is excellent eaten warm with a little extra chilli during the winter months and chilled with extra slices of lemon & and oranges during the summer months. I made a big batch of it yesterday for a client who ordered 8 servings, she fetched it at about 9.30am and called at 10.30 to ask if I had extra as her family had already munched a fair amount before her guests arrived, and lucky for her I had made extra for my family as well. As my plans for lunch were out the door, we went out for lunch.

Rice Noodles With Veggies (Serves 4)

 

25ml oil

7ml garlic paste

7ml ginger paste

5ml crushed green chillies

500ml mixture of chopped onions, pak choi (Chinese spinach), cabbage, cauliflower,

Green beans, carrots, broccoli (or your choice of vegetables)

500ml cooked rice noodles

7ml crushed coriander seeds

20ml lemon juice

2ml zest of lemon

7ml salt

5ml sugar

75ml water

50ml chopped mix peppers

100ml sprouted mung beans

25ml chopped spring onions

35ml chopped peanuts

20ml sesame seeds (black sesame if possible)

 

 

Method

 

1. Heat oil in a large wok and add the onions and brown slightly, lower heat and add the garlic and ginger paste and allow to cook for a few seconds
2. Add your choice of vegetables and the ground chilli and allow the vegetables to cook till tender, remove from heat
3. In a separate bowl mix the crushed coriander seeds, lemon juice, lemon zest, salt, sugar and water
4. Take a large mixing bowl, add the rice noodles, the cooked vegetables, mix peppers and mung bean sprouts and mix thoroughly
5. Add the dressing and garnish with the chopped spring onions, chopped peanuts and sesame seeds and serve

 

 

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