Recipes

Quick & Easy Veggie Cooking

Rice Noodle Stir-Fry with Peanut Sauce 1000 Classic Vegetarian Dishes
Serves 2

15 minutes: 10 minutes preparation, 5 minutes cooking

• 125g/4oz Chinese rice noodles
• 2 tsp toasted sesame oil
• 6 spring onions, sliced
• 100g/3½oz baby sweetcorn, halved
• 100g/3½oz mange tout, halved
• 100g/3½oz oriental greens such as bok choy or Chinese leaves, shredded
• Stir-fry sauce
• 1 tbsp crunchy peanut butter
• 1 tbsp soy sauce
• 1 tbsp sherry
• 1 tbsp rice vinegar
• 1 garlic clove, crushed
• ½ tsp brown sugar

1. Place rice noodles in a large bowl, cover with boiling water and leave for 4 minutes, or according to packet instructions.
2. Meanwhile, make stir-fry sauce by mixing together all ingredients in a small bowl. Set aside.
3. Heat sesame oil in a large saucepan or wok, add prepared vegetables and stir-fry for 2 minutes.
4. Meanwhile, drain noodles in a colander; then add to vegetables, together with stir-fry sauce.
5. Stir-fry for about 2 minutes, until everything is mixed and heat through – you have to stir quite firmly to integrate tangle of noodles with sauce and vegetables.
6. Serve at once.