Spicy rice noodles

These Chinese/ oriental style spicy rice noodles are a filling and nutritious gluten free vegan meal on their own. Wonderful as an accompaniment to tofu with black beans or tofu with lemongrass and ginger. A delicious vegetarian recipe for rice noodles you can adapt to your tastes. A really quick dinner idea when you want a quick, hot , meal.

150 g rice noodles
2 tablespoons vegetable oil
2 cm fresh ginger
2 garlic cloves
1 chilli (red or green)
0.5 tsp chilli flakes
2 spring onions
Quarter of green (e.g. savoy) cabbage
Handful of beansprouts
30 g frozen edamame beans
1 tbs tamari (or other gfv soya sauce)
1 tbs rice wine (or sherry if you cannot get hold of rice wine)
3-4 tbs hot water

1. Prepare the rice noodles according the the packet (often you only need to soak the noodles in warm water). Rinse under cold water, drain and set aside
2. Heat a wok on a medium-high heat and add the vegetable oil
3. Grate the ginger, skin and chop the garlic, chop the spring onions and the chilli and add to the pan with the chilli flakes. Stir quickly and make sure the garlic does not burn
4. Add the finely sliced cabbage and edamame beans and stir well. Then add the tamari, rice wine and enough hot water to ensure the vegetables do not stick. Cook until cabbage has softened and edamame beans are cooked through
5. Add the beansprouts and rice noodles, toss until heated through (you can add more hot water if they start to stick) and serve.

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