Vegetarian Rice Noodles With Seasonal Vegetables - cooking recipe

Ingredients

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

Preparation

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!