I have a thing for noodles eversince I’ve first tasted them. I used to eat noodles at least four times a week which is quite unusual considering that I live in the middle of central europe.
I got a new wok last week and I was super excited to try it. So I decided to do a quick stir fry today. I ended up putting in it veggies that can sound a little wierd in a stir fry, but my aim was to create a very fresh, tangy and summery dish. I succeeded.
Feel free to change the amount of veggies I put in this. I guess it’s a little too much.
Fresh and tangy veggie fried noodles
serves four, prep time: 10 minutes, cooking time: 8 minutes
Ingredients
250 g rice noodles
2 medium carrot, thinly sliced
1 zucchini, thinly sliced
1 large onion, thinly sliced
100 g frozen peas
100 g frozen corn
4 cm piece ginger, cut very finely
3 garlic, cut very finely
toasted sesame seeds (optional)
cilantro and mint (opinional)
coconut oil
For the sauce:
3 tbs soy sauce (preferably low-salt)
2 tbs brown sugar or sweetener of your choice
juice of half a lime
1 tbs toasted sesame seed oil
1 small bird’s eye chili, deseeded and finely cut
Instructions
- Prepare the rice noodles: put the dry noodles into very hot water and cover until cooked – this takes about 7 to 10 minutes. Drain and rinse.
- Make the sauce: combine the ingredients in a tiny bowl. Taste and adjust the seasoning if needed. The taste should be balanced: not too sweet, not too salty and not too acidic.
- Put a wok and a bit of coconut oil on high heat and when screaming hot, add onions, carrots ginger and garlic. Cook for a minute, then add frozen peas and corn, zucchini.
- Cook until the veggies are browned – this takes only about 5 minutes and add cooked rice noodles and sauce. Continue to cook until just combined and the sauce starts to bubble.
- Remove from heat and serve with toasted sesame seeds, cilantro, mint and lime wedges.
Libertea 