January 20, 2020

Rice Sticks & Veggies Stir Fry-How To Make Rice Noodles w/Veggies

RICE Stick Noodle & Veggie Stir Fry

Rice noodles cooked in vegetable broth then topped with sauteed veggies in soy, oyster sauces. Finally garnished with seared red chili peppers, spring onions & roasted peanuts. Simply foodgasmic!

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Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine Chinese

Servings 4

Equipment

Nonstick Saucepan

Ingredients

1 packet rice sticks - 8 OZ -227 gms -Bishon or other brand
2.5 cups vegetable stock-ready made-can also use chicken stock instead
1/2 tsp chili/garlic paste - Sambal or other brand
1/4 tsp sesame oil
1 onion - chopped
3 cloves garlic - finely chopped
3 tbsp veg.oil
1 carrot - chopped
1 cup porta bella mushrooms - chopped
1/2 capsicum/bell pepper - chopped
2 tbsp oyster sauce
2 tbsp dark soy sauce
crushed black pepper & salt to taste
4 dry red chili peppers
2 stalks spring onion/scallions, finely sliced in roundels
1/4 cup roasted peanuts

Instructions

COOKING RICE STICKS

Add vegetable stock to a heated non stick saucepan.
Once stock is heated at rice sticks to it. Mix well to soak rice sticks in veg. broth. Add chili/garlic paste, mix well then add sesame oil. Cook for 3 to 4 minutes. Transfer to platter.

COOKING VEGGIES

Add veg. oil to heated saucepan. Once oil is hot add ll veggies except spring onions/scallions.
Saute for 2 minutes then add salt, black pepper, oyster & soy sauces to veggies. Mix well.
Transfer veggies to platter with cooked rice sticks, layering it on top.

GARNISH PREP

Add, dry red peppers, spring onions/scallions and roasted peanuts to saucepan. Toast on high heat for 1 minute. Transfer to platter with rice sticks, veggies, layering the mixture on top.
Wallah! Your Rice Sticks & Veggies are ready!