Ricenoodleswithtahinisauceandmixedveggies Recipes
RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES
My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.
Provided by Lalaloula
Categories Asian
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel and cut carrots into small strips. Peel onion and slice.
- Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
- Season with tahini and salt to taste.
- 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
- Serve sprinkled with gomashio if you like or some asian herbs.
Nutrition Facts : Calories 576.1, Fat 17.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 296.6, Carbohydrate 97.9, Fiber 8.6, Sugar 10.9, Protein 8.8
THAI RICE NOODLE SALAD
Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.
Provided by christinadavis
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
- Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
- Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g
VEGETARIAN RICE NOODLES WITH SEASONAL VEGETABLES
Make and share this Vegetarian Rice Noodles With Seasonal Vegetables recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the noodles in boiling water until al dente (cooked but firm to bite).
- Drain well in a colander.
- Rinse immediately under cold running water.
- Drain again.
- Spread on a large plate and set aside.
- If your not using them immediately, add a little oil, mix well and set aside.
- This is to prevent the noodles from sticking to each other.
- Now, heat oil in a wok or skillet.
- Once hot, add basil leaves and stir-fry for a few seconds.
- Remove with a slotted spoon.
- Drain on a paper towel.
- Set aside.
- Add garlic and stir-fry over medium flame for a few seconds.
- Add the remaining vegetables.
- Stir-fry until cooked but crunchy (takes about 2 minutes).
- Add the noodles, paprika, soy sauce, sugar and lime juice.
- Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
- Transfer to a serving dish.
- Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
- Serve immediately.
- Enjoy.
- Dont eat too much!
- Always remember the GOLDEN RULE: Eat a little less to eat a little more!
Nutrition Facts : Calories 490.9, Fat 14.5, SaturatedFat 2, Sodium 1597.1, Carbohydrate 82.8, Fiber 5.6, Sugar 9.3, Protein 10.2
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