Jun 15, 2012


hankering for a quick and easy meal for dinner i decided that a tasty, hearty stir-fry would fit the bill. after a tiny bit of prep work, i smashed together this rice noodle stir-fry in no time - delish!


1/2 packet of thick rice noodles
1/2 cup fo diced red capsicum
1/2 cup of diced mushrooms
1/2 cup of edamame beans
1 tomato, diced
3 tablespoons of rice wine vinegar
2 tablespoons of seaweed, cooked and processed into a small pieces
3 teaspoons of molasses or kecap manis
1 tablespoon of finely chopped ginger
1/2 teaspoon of sesame seeds

cook the rice noodles in boiling water for 6-8 minutes or as directed on the packet. whilst the noodles are cooking combine the rice wine vinegar, seaweed, molasses (or kecap manis), sesame seeds and chopped ginger in a small bowl - this is your sauce. drain the cooked noodles and set aside. stir-fry the edamame beans, capsicum, mushrooms and tomato until tender (2-3 minutes). add the noodles and sauce. cook for a further 2 minutes. serve!

serves 2

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