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Saturday, October 30, 2010

Rice Noodles in indo munch

 by differentman


Rice Noodles are a blend of wheat and rice flours quick cooked to a golden brown. Add them to fresh Asian style salads, or simply enjoy them by the handful as a light snack. A noodle is a restaurant that specializes in meals created by their individual customers with combinations of noodles, protein, veggies, and sauce, which Noodles cooks to order.


8 ounces rice noodles
2 tablespoons gluten free tamari
2 teaspoons expeller pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger or ½ teaspoon ground ginger
1 cup organic carrot
1 cup organic red bell pepper
1 tablespoon peanut butter
1 teaspoon freshly squeezed lime juice
½ cup organic vegetable broth
½ cup chopped scallions

Prepare the noodles according to package directions. Mix the water, five spice powder, paprika, ground ginger, red pepper flakes, chili oil, soy or tamari sauce, maple syrup and lime juice in a small bowl. Place the sauce in a large skillet over high heat. Heat 1 teaspoon of the oil on a medium, pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes. Add the diced carrots. When the sauce boils, add the mushrooms, snow peas, rice noodles and shrimp.

Cover and cook for 5 minutes, or until the liquid is reduced to a thick sauce. Stir only once or twice. Add remained 1 teaspoon oil, scallions, tamari, peanut butter, broth and lime juice and bring to boil. Add the noodles and heat until hot, stirring to combine the vegetables and sauce. For more details

Representing Rice Noodles in the website


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