Thursday, September 19, 2019

Rice Noodles - Quick Stirfry or Soup

Rice Noodles - Stirfry or Soup is one recipe that you can serve two ways quite easily- it is just a matter of adding some hot broth or water! We adore both soups and stir-frys; so sometimes it is a tough choice - with this recipe you don't have to choose one or the other - you can live it up and have both!

Naturally gluten, dairy, and oil free!

2 Servings


120 g (4 oz) Rice Noodles (dry)
3-4 Green Onions
1/2 block Tofu (7 oz)
1 Tbsp fresh Ginger, minced
1-2 cloves Garlic, minced
1 pinch of Red Chile flakes
Salt to taste
1 Wedge Cabbage (about 1/4 of a small one), thinly sliced
1 handful Peapods (Chinese/Sugarsnaps), ends trimmed
4-5 Mushrooms
1 Carrot, cut in fine matchsticks or corasely shredded
Tamari/Shoyu/ Soy Sauce to taste
2 cups Vegetable Broth Or Boiling Water (for Soup)

To Serve

Bean Sprouts
1 smsll bunch Garlic Chives, sliced
1 Jalapeño Chile, sliced (optional)
2 Green Onions, thinly sliced
1 handful Coriander Leaves (Cilantro)
Chile-Garlic Sauce, Szechuan Chile Oil Sauce, etc


Soften the rice noodles according to package directions.

Cook green onions, tofu, ginger, garlic and chile flakes with a pinch of salt and a sprinkle of water in a wok, pan, or skillet for about 2 minutes stirring to make sure everything heats and cooks evenly without scorching.

Add cabbage, peapods,  mushrooms,and carrots; cover and cook for another minute.

Stir in the rice noodles, (boiling water if making Soup) and tamari/soy sauce and bring to a simmer. Turn off heat.

Serve hot with the herbs and condiments.


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