spicy vegetable thai rice noodles

Choosing noodles for a weeknight meal works out perfectly to cleanup all the lonely veggies hanging around and in preparation for the weekend grocery shopping. Having used egg/wheat noodles mostly, this time I turned to rice noodles. The result was a super-light filling meal.


you will need:

1) 1/2 pack of Thai Kitchen brand Rice noodles (this makes about 3 servings)
2) 2 cups of your choice of vegetables (i used onions/ yellow squash/ mushrooms/ broccoli/ green bell pepper/ snow peas)
3) 1 tsp of finely chopped ginger
4) 2 tsp of soy sauce
5) 2 tsp of chilli garlic /sriracha sauce
(Alternately, I used 1/2 tsp of red chilli powder+ 1/4 tsp black pepper)
6) 2 tbsp of cooking oil
7) green onions
8) salt to taste

make it:
* Boil water in a saucepan, add noodles + 1 tsp of oil, switch off the heat, cover the saucepan with lid and let it stand for 5-6 mins
* Check the noodles, they should be al-dente, drain the water, spread on a plate, sprinkle a teaspoon of oil and gently loosen the noodles using a fork and let it cool for 10 – 15 mins
* Finely chop ginger, onion and all the veggies
* Heat the wok with oil, add the ginger, saute for a min, increase the heat to high, add the onion and the veggies except broccoli (save it to add last to retain the crunch) saute for 1 minute
* Add the red chilli powder (or the sauces) + soy sauce and let it cook for 1 more minute
* Add the broccoli, saute for 30 secs, add the noodles, mix well, adjust salt and let it cook for additional 2 minutes
* Finally top it with chopped green onions

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