Fried rice noodles with vegetables are a classic of Asian cuisine. Depending on your taste, they can also be prepared with chicken, prawns, tofu, or scrambled eggs.
The addition of peanuts at the end is a garnish stolen from the classic Pad-Thai. They add flavour and crunchiness to the dish. Also, if you choose this vegetarian version, the peanuts will contribute to the intake of protein.
Finally, choose the vegetable you like most. A classic for this salad is green beans, courgettes, carrots, and sugar snaps.
For 4 people, the preparation time 15 minutes:
- 225gr rice noodles
- Boiling water
- 1 shallot
- Chilli pepper
- Fresh ginger
- 1 clove garlic
- soy sauce
- 150gr sugar snaps
- 150gr mini-corns
- 150gr mushrooms
- Parsley or coriander
- Roasted and salted peanuts
- Fresh spring onion
- Lemon or lime
1 – In a bowl, place the rice noodles, submerge them in boiling water for two minutes, then drain and rinse them in cold water.
2 – Wash, peel and cut the sugar snaps and mini corn.
3 – In a very hot pan, add a drizzle of oil and toss in the shallot is cut into thin slices, chilli, fresh ginger and garlic, let it brown for a few minutes, and add a few tablespoons of soy sauce black pepper. Then add the sliced mushrooms and fresh peas.
4 – Cook everything for a few minutes. Finally, add the mini corn and the rice noodles. Mix so that all the flavours are well absorbed by the spaghetti, adjust the flavour, adding more soy sauce, if necessary, pepper and chilli. Serve with parsley or fresh coriander, spring onion, peanuts and a squeeze of lime or lemon.
– Rinse the noodles in cold water to keep them from becoming sticky.
– Leaving the noodles in boiling water for two minutes should be enough to “cook” them. Read the instructions on the package to get a perfect result.