Stir-fried Rice Noodles With Vegetables (recipe, vegan)

[Guest guest]

I stock up on various types of rice noodles a couple

of times a year. This time I used the wide ones. It's

criminal that they're $.69 a pound at the asian market

and a chain grocery wants $1.99 for the same thing.

Anyway, this is really good. Remember to pay close

attention when cooking rice noodles. They will turn

gelatinous if overcooked. Yuck.

 

Laura

 

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Stir-fried Rice Noodles With Vegetables

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation

Method

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8 ounces rice noodles

cold water

1 tablespoon vegetable oil

1 cup cut green beans

1 cup yellow summer squash -- cubed

1/2 cup celery -- thinly sliced

1/2 cup red bell pepper -- sliced

4 green onions -- thinly sliced

1 tablespoon ginger -- finely chopped

2 cups napa cabbage -- shredded

1 cup vegetable broth

2 tablespoons dry sherry -- optional

2 teaspoons light soy sauce -- to 3

teaspoons

1/2 teaspoon szechuan chili sauce -- to 1

teaspoon

 

Place noodles in large bowl; pour cold water over to

cover. Let stand until noodles separate and are soft,

about 15 minutes. Drain.

 

Heat oil in wok or skillet over medium-high heat until

hot. Add green beans, squash, celery, bell pepper,

green onions, and gingerroot. Stir-fry until

vegetables are tender, 8 to 10 minutes.

 

Add cabbage to wok; stir-fry just until cabbage turns

bright in color, about 1 minute. Stir in drained

noodles; add vegetable broth, sherry, soy cauce, and

chili sauce. Heat to boiling; rreduce heat and simmer,

uncovered, until noodles have absorbed all liquid,

about 5 minutes.

 

Recipe By: Sue Spitler

Source: " 1001 Low-fat Vegetarian Recipes "

Copyright: " 1997 "

Start to Finish Time: " 0:35 "