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Fragrant Rice Noodles With Vegetables

Chef.Foodie's picture
Ingredients
  Lime juice 2 Tablespoon
For sauce
  Fresh lime juice 2 Tablespoon
  Freshly grated lime peel 1 Tablespoon
  Peanut butter 1⁄2 Cup (8 tbs) (Preferably Smooth)
  Brown sugar 2 Teaspoon
  Vegetable stock 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced or pressed
  Rice noodles/Linguini if rice noodles are unavailable 6 Ounce (1/4-Inch-Wide)
  Leeks 2 , well rinsed
  Zucchini 2 Small
  Yellow squash 2 Small
  Vegetable oil 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

In a covered pot, bring the water to a rapid boil.
Combine the sauce ingredients and mix them by hand or puree them in a blender until smooth.
When the water boils, add the noodles and cook for 3 to 5 minutes, until just tender.
Drain, rinse briefly under cool water, drain again, and set aside.
Cut the leeks, zucchini, and yellow squash into sticks 5 to 6 inches long and 1/4 to 1/2 inch wide.
Heat the oil in a wok or large skillet.
Stir-fry the leek sticks on medium-high heat for 2 to 3 minutes.
Add the zucchini and yellow squash and continue to stir-fry for about 3 to 4 minutes, until the vegetables are just tender.
To prevent scorching or sticking, add about 1/4 cup water while stir-frying.
Add the noodles and the sauce and toss well until heated through.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
4

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