Rice noodles with Stir-Fried Vegetables
Ingredients
- 300 g / 11oz dried rice vermicelli
- 2 tbsp peanut oil
- 2 cloves of garlic, finely chopped
- 1 onion, cut into thin strips
- 1 small chili, seeded and cut into thin strips
- 1 tbsp curry powder (Herbaria)
- 200 g / 7oz French green beans, trimmed and cut into diagonals
- 1 carrot, cut into thin strips
- 100 g / 4oz baby corn-on-the-cob
- 1 tbsp raw cane sugar
- 100 g / 4oz Chinese cabbage (Pak Choi), cut into thin strips
- 200 g / 7oz soy bean sprouts
- 150 g / 5oz smoked tofu, diced
- 20 g / 1oz unsalted peanuts
- 3 tbsp soy sauce
- 100 ml / 3fl oz coconut milk
- 2 tbsp Herbaria “Gardens of Siam” Thai stir-fry seasoning
- 1 spring onion, cut diagonally into strips
Soak rice noodles for 5 minutes in boiling water, drain. Heat the peanut oil in a wok. Add garlic and onion, stir-fry. Add the curry, stir-fry for 3 minutes. Add beans, carrots, corn cobs, and sugar; stir-frying for 3 more minutes. Add a little water, then add the Chinese cabbage, soy bean sprouts, tofu, rice noodles and peanuts. Season to taste with soy sauce, coconut milk and “Gardens of Siam”. Quickly brig back to the boil, then serve garnished with spring onions.
