Vegetarian Rice Noodles With Seasonal Vegetables

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 lime or lemon, quartered
• 3 tablespoons coriander leaves, washed and chopped,to garnish

Directions

1. 1

   Cook the noodles in boiling water until al dente (cooked but firm to bite).

2. 2

   Drain well in a colander.

3. 3

   Rinse immediately under cold running water.

4. 4

   Drain again.

5. 5

   Spread on a large plate and set aside.

6. 6

   If your not using them immediately, add a little oil, mix well and set aside.

7. 7

   This is to prevent the noodles from sticking to each other.

8. 8

   Now, heat oil in a wok or skillet.

9. 9

   Once hot, add basil leaves and stir-fry for a few seconds.

10. 10

    Remove with a slotted spoon.

11. 11

    Drain on a paper towel.

12. 12

    Set aside.

13. 13

    Add garlic and stir-fry over medium flame for a few seconds.

14. 14

    Add the remaining vegetables.

15. 15

    Stir-fry until cooked but crunchy (takes about 2 minutes).

16. 16

    Add the noodles, paprika, soy sauce, sugar and lime juice.

17. 17

    Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.

18. 18

    Transfer to a serving dish.

19. 19

    Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.

20. 20

    Serve immediately.

21. 21

    Enjoy.

22. 22

    Dont eat too much!

23. 23

    Always remember the GOLDEN RULE: Eat a little less to eat a little more!