I’ve had a packet of thin rice noodles sitting in my cupboard for some time and finally decided to do something about it. I decided to go for a Thai-inspired stir fry packed with lots of vegetables for an extra dose of mid-week healthiness!
For this recipe, I decided to use capsicums, carrots and onions because that was what I had in the kitchen but feel free to mix and match your own vegetables – anything from snow peas and zucchini to squash, broccoli and eggplants. Other ingredients I would have liked to throw in if I had ’em would be some hard tofu cubes and fresh red chilis.
The reason why I chose to go vegetarian in this dish is because I was a little lazy about preparing some meat to go with the dish. Ideally, if you’d like some meat in this dish, I’d suggest adding some slices of chicken breast or beef or even some prawns would be great.
I also threw in some egg-y goodness into the pan and I think it really made the dish as the egg mixture thickened the noodles and added some oomph to the taste. It was such a great, filling meal and was really quick and easy to cook too so I know I’ll definitely be doing this again!
Vegetarian Rice Noodle Stir Fry
1 slug of olive/vegetable oil
About 187 grams of thin rice noodles (mine came in large bundles so I just used one bundle which I’m guessing is about 187 grams)
2 capsicums, diced
1 carrot, diced
1 onion, diced
2-3 eggs, beaten
2 tablespoons sesame oil
2 tablespoons dark soy sauce
2 tablespoons fish sauce.
1-2 cups of freshly boiled water (or just enough to cover the rice noodles in a bowl)
1 lime, sliced
Place rice noodles in a bowl and cover with freshly boiled water. Leave for eight to six minutes or until noodles are sufficiently soft.
Heat oil in a large frying pan and add onions, carrots and capsicum. Cook for about three to four minutes.
Drain noodles and add to the pan. Stir to combine.
Mix in the sesame oil, dark soy sauce and fish sauce. Finally, add in the beaten eggs and mix well. Let cook for a few more minutes.
Serve hot with a drizzle of lime on top.