VEG RICE NOODLES RECIPE RECIPES

Steps:

• Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
• Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.

Steps:

• Cook the noodles in boiling water until al dente (cooked but firm to bite).
• Drain well in a colander.
• Rinse immediately under cold running water.
• Drain again.
• Spread on a large plate and set aside.
• If your not using them immediately, add a little oil, mix well and set aside.
• This is to prevent the noodles from sticking to each other.
• Now, heat oil in a wok or skillet.
• Once hot, add basil leaves and stir-fry for a few seconds.
• Remove with a slotted spoon.
• Drain on a paper towel.
• Set aside.
• Add garlic and stir-fry over medium flame for a few seconds.
• Add the remaining vegetables.
• Stir-fry until cooked but crunchy (takes about 2 minutes).
• Add the noodles, paprika, soy sauce, sugar and lime juice.
• Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
• Transfer to a serving dish.
• Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
• Serve immediately.
• Enjoy.
• Dont eat too much!
• Always remember the GOLDEN RULE: Eat a little less to eat a little more!