Veggie rice noodle stir fry

Prep time: 20 mins | Cooking time: 15 mins | Serves 6

A quick and easy recipe for people who are craving noodles! This dish was one of the recipes we taught at our live cooking demonstrations at the 2024 Waihi Vegetarian Festival.

Ingredients

• Dry rice noodles 200g

• Cabbage 200g

• Carrot 1 (small)

• Red and yellow capsicum ¼ each

• Rice bran Oil 2 tbsp

• Water 1 ½ - 2 cups

• Mushrooms (optional) 3-5 pcs

Seasonings

• Sea salt 1 pinch

• Sugar 1 tsp

• Light soy sauce 1 tbsp

• Tom Yam paste  2 tbsp

Instructions

1. Soak the rice noodles in cold water for 10 minutes, then drain.

2. Chop the cabbage and carrot into thin strips, and slice the mushroom if using.

3. Heat 2 tablespoons of oil in a pan, add the carrots and cabbage, stir, then add salt, sugar, Tom Yum paste, and 1 ½ cups of water to cook the vegetables.

4. Add the capsicum and light soy sauce, stirring to combine.

5. Add the soaked rice noodles and stir until the noodles absorb all the sauce, adding more water and soy sauce if needed.

   Enjoy! You can serve with curry or vegetable soup.