Would you like to cook a quick, pasta dish without having to boil a pot of water? If yes, try rice noodles.
Rice noodles don’t need boiling. In fact, I find that they can turn mushy very easily when they are boiled. Soak the noodles in cold water for about fifteen minutes, drain them and they are ready for the pan.
Ingredients: For two servings:
2 bundles of rice noodles, soaked and drained
A couple of handfuls of bean sprouts
2 pieces of green onions, shredded
2 cloves of garlic, minced
Mixed vegetables. I used some baby bok choy, half a package of enoki mushrooms and some celery and carrot sticks. About 8 ounces of vegetables, more if you love lots of veggies. Plus the stems of the cilantro used for garnish.
Some cilantro leaves, chopped
A bit of Shilgochu – dried, red chili threads
2 tablespoons of oyster sauce or vegetarian oyster sauce and 1 tablespoon of soy sauce mixed together in a small bowl
Vegetable oil for stir frying
Vegetables – clockwise from top: bean sprouts, shredded green onions, enoki mushrooms, baby bok choy hearts, In the centre – cilantro stems, celery and carrot sticks. In the little white bowls – minced garlic, chopped cilantro.
6. Turn the vegetables and noodles over the bean sprouts and toss everything together. The heat will cook the sprouts slightly. They should still have a crunch to them. Garnish with the chopped cilantro.