Rice noodles with vegetables and peanuts

vegetarian rice noodles

For 4 people:

1              large zucchini
1/2        Hokkaido pumpkin
200g     fresh spinach
2             red onions
3            cloves of garlic
1            green chili
150g   sugar snaps
50g       peanuts
200ml coconut milk
1            teaspoon curry
2            tablespoon soy sauce
50g      soybean sprouts
400g   rice noodles

1. Cut the pumpkin in cubes (1-2cm) and the green chili in rings, peel the onions and cut them into stripes, then put all aside in a bowl.  Remove the paring of the garlic and cut it in thin slices, also slice the zucchini (depending on the size, if needed cut into quarters first and then slice) and put both aside in another bowl.

2.  Clean the spinach and soybean sprouts, pluck the leaves of the spinach and put them aside together. Remove the ends of the sugar snaps and put them in another bowl. I know that are a lot of different bowls, but the vegetables should be crisp and all have a different cooking time.

coniments rice noodles

3.  Heat up oil (olive or coconut oil) in a big pan or wok and boil water to cook in a pot. When the oil is hot add the pumpkin, chili and onion and a teaspoon curry and roast gently for 3 minutes. Then add the zucchini and garlic and fry for another 2 minutes. Afterwards add the coconut milk while stirring.

4. When the water is boiling, put the rice noodles and sugar snaps in the cooking pot, close the lid and boil it for 2-3 minutes (depends on the kind of rice noodles you’re using). Meanwhile add the spinach leaves and bean sprouts to the sauce and stir until the spinach wilts and season to flavor with soy sauce and pepper.

5. When the noodles are done, strain off the water and mix the noodles and sugar snaps with the vegetable sauce in the pan.  At the end arrange the noodles on plates and sprinkle with peanuts (I prefer the ones roasted in honey or chili). Enjoy!

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