Monday, June 8, 2015

Stir Fried Rice Noodles with Vegetables

  • 250g / 8.8 oz Rice Vermicelli
  • 4 White Lisbon (Scallion/Spring Onion): ⅕ cup (21g) cutted into rounds
  • 1 medium eggplant (170g)
  • 2 medium zucchini (400g)
  • 1 large red bell pepper (244 g)
  • 1 carrot (88g)
  • ⅙ stalk celery, medium (6g)
  • 2 cup cherry tomatoes (380g)
  • ⅕ cup (40g) soy sauce
  • ⅕ cup (45g) extra virgin olive oil + 1 teaspoon (4g) for cherry tomatoes
  • 8 basil leaves
  • 2 teaspoon oregano
  • dash of salt (or more) + more to cook rice vermicelli
  • pepper, to taste
  • optional: a few drops balsamic vinegar
  • optional: two pinch of cinnamon
  1. Wash and drain each vegetables
  2. Cut white lisbon and celery into rounds
  3. Cut eggplant into thin slices, cut each slice in three parts
  4. Cut red bell pepper in half, then thinly slice it 
  5. Cut carrot in half, slice it and cut each slice in three parts
  6. Cut zucchini in half, slice it and cut each slice in three parts
  7. Extract juice from cherry tomatoes, with a blender, a food mill or a juicer.
  8. Combine tomatoes juice with 1 teaspoon oil, basil leaves, oregano, dash of salt, pepper, balsamic vinegar and cinnamon. set apart
  9. In a saucepan, cook oil at medium temperature for about a minute. Add veggies except onions, continuously stir for about 10 minutes at medium temperature. Add onion, cook for 1 minute. Add soy sauce, cook for 1 minute more
  10. Cook rice noodles in warm water and a tiny bit of salt. I cooked mine for 4 minutes
  11. Add rice noodles and cherry tomatoes sauce into saucepan, cook with veggies for about 2 minutes
  12. Serve warm

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