Simple rice noodles
Simona and I love Asian cuisine. For a period of time, we were obsessed with stir-fry dishes, in all forms and flavors. However, it is true that Asian cuisine can be a bit intimidating if you don’t know the ingredients and the basic combinations.
Well, here is a very easy one that you can prepare with only a few, familiar ingredients: rice noodles, sugar snow peas, and bell pepper. As you refine yourself, you can add the ingredients you prefer (mushrooms, bamboo sprouts, broccoli florets, carrots etc).
It is a real time saver in the kitchen, as you can use whatever you have in the fridge. And it also tastes very good!
- 1 tablespoon toasted sesame seed oil
- 1 cup mangetout
- 1 bell pepper
- 2 nests of rice noodles
- Juice of 1 lime
- 2 tablespoons sweet soy sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon vegetable powder
- Handful parsley
Rinse and clean the bell pepper. Slice it thinly into long strips. In a soup pot, add the two nests rice noodles. Cover with abundant water, add the sweet soy sauce and bring to the boil. If you don’t have sweet soy sauce, you can use Tamari or any other type of soy sauce. In this case, you can add a tablespoon maple syrup to the vegetables, to balance the taste of lime.
In the meanwhile, put the sesame oil into a large skillet. Add the bell pepper strips and heat to medium. When they start to soften, add the grated fresh ginger, lime juice, mangetout, and vegetable powder. Turn the heat to low and let simmer for 4-5 minutes.
When the rice noodles are soft and cooked, drain them and transfer to the skillet. Mix well by stirring the vegetables in between the noodles. When they’re evenly mixed, set aside to cool for 1 minute. Serve hot, with a sprinkle of parsley on top.
Simple and delicious!