Vegetarian Rice Noodles With Seasonal Vegetables Recipes

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VEGGIE GARLIC NOODLES RECIPE BY TASTY



Veggie Garlic Noodles Recipe by Tasty image

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

Steps:

  • Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
  • Add the carrots and peas, before stirring in the brown sugar and soy sauce.
  • Add the noodles and mix together for another couple of minutes.
  • Season with salt and pepper, then slice remaining spring onion and top to serve.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

VEGETARIAN RICE NOODLES WITH SEASONAL VEGETABLES



Vegetarian Rice Noodles With Seasonal Vegetables image

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

300 g rice noodles
3 tablespoons vegetable oil
3 sprigs Thai basil
6 -8 cloves garlic, peeled,washed and chopped
125 g bean sprouts, washed,drained,straggly tails removed
1 small red onion, sliced
1/2 small red carrot, julienned
4 large shiitake mushrooms, shredded
50 g snap peas, julienned
2 -3 red chilies, seeded and julienned
1 spring onion, cut into 5 cms lengths
1 tablespoon paprika
1 tablespoon sugar
85 ml soy sauce
85 ml lime juice
3 tablespoons crushed peanuts
1 limes or 1 lemon, quartered
3 tablespoons coriander leaves, washed and chopped,to garnish

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

VEGETABLE BEEF OVER RICE NOODLES



Vegetable Beef over Rice Noodles image

Using up vegetables from my garden this fall along with some of my farmers' market finds, I created this recipe as a lovely dinner that's both light and satiating.

Provided by DayJahView

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 garlic cloves
1 carrot
1 tablespoon olive oil
2 red chili peppers
1 green chili pepper
1 cup green cabbage
1 eggplant
2 yellow zucchini
1 cup pea pods
1 cup bok choy
1/2 lb boneless beef steak
2 tablespoons black bean garlic sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 cup water
1 tablespoon cornstarch
2 cups rice noodles

Steps:

  • Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes). Remove from heat. Serve over Rice noodles.

Nutrition Facts : Calories 120.2, Fat 4.2, SaturatedFat 0.6, Sodium 125, Carbohydrate 19.6, Fiber 7, Sugar 9.1, Protein 4.4

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