Pasta: rice noodle with spring vegetables

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* Exported from MasterCook *

 

Rice Noodles with Spring Vegetables

 

Recipe By :Joy Davies

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

2 shallots -- finely chopped

2 garlic cloves -- finely chopped

2/3 cup Shaoxing or Shaohsing (Chinese rice wine)

1 tablespoon tamari or dark soy sauce

1 lemon: zest -- finely grated

1/2 orange: zest -- finely grated

1/2 cup vegetable stock -- clarified

3 ounces fine green beans -- ends trimmed

8 asparagus spears -- sliced diagonally

2/3 cup small fresh peas

or frozen baby peas -- thawed

1 small zucchini -- finely sliced

8 ounces dried flat rice noodles

fresh cilantro leaves -- a handful

To Serve:

2 scallions -- finely sliced

3 dashes toasted sesame oil -- a few dashes

3 drops tamari or dark soy sauce -- a few drops

 

Heat olive oil in skillet over medium heat, add shallots and cook very gently

for 2 minutes until soft and translucent. Add garlic and cook for 1 to 2

minutes.

 

Add the wine, soy sauce, citrus zests and bring to a boil. Add stock and simmer

until syrupy.

 

Meanwhile, in a steamer basket set over boiling water, steam the beans and

asparagus for about 2 minutes until al dente. Add the peas and steam for 2

minutes more. Add zucchini for last 30 seconds. Transfer to the skillet and toss

well.

 

Meanwhile, cook the noodles in boiling water for 5 minutes or until tender, then

drain. Add to the vegetable mixture, stir in the cilantro and toss over low

heat.

Serve on heated plates, topped with scallions and sprinkled with aromatic

toasted sesame oil and a little Tamari soy.

 

Description:

" Appealing: green vegetables and white noodles. "

Cuisine:

" Vegetarian "

Source:

" Noodles and Pasta (1999) Time-Life Edition "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 426 Calories; 11g Fat (26.1% calories

from fat); 5g Protein; 67g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

473mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : In the spirit of California with its thriving farmers' markets abundant

in vegetables pulled straight from the ground, here is a fresh, light dish that

captures the first taste of spring. Variation: keep the vegetables green and

choose your favorites.

 

 

Nutr. Assoc. : 0 0 0 4734 1476 3896 1014 0 3568 0 4422 2130706543 0 26633 0 0 0

0 1476

 

 

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