No-cook Crunchy Stir-fry With Rice Vinegar
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 20minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
2
Dressing
- 1teaspoons dark soy sauce
- 1teaspoons rice vinegar
- 1/2 small lime
- 1/2 cloves garlic, grated
- 1/2 red chilli, finely chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 70grams flat rice noodles
- 1/4 red chilli, finely sliced
- 135grams carrot, finely sliced
- 140grams zucchini, finely sliced
- 1/2 red capsicum, finely sliced
- 2teaspoons sesame seeds
- 1 lemongrass, 2.5 cm piece, outer leaves removed, inner part finely sliced
- 60grams button mushrooms, halved
- 1 spring onion, trimmed, green part finely sliced, and white part sliced lengthways
- 1tablespoons purple basil leaves (optional)
Nutrition per serving
1070kJ / 256Cal
1070 Kilojoules or 256 Calories
12% of daily energy intake*
Protein
8.2grams
Fat
3.8grams
Carbs
46.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This no cook stir-fry recipe is a clever twist on the traditional dish featuring crunchy veggies, soft noodles all tossed in a fragrant yet spicy Thai dressing. An easy lunch or light dinner.
Method
Step 1 of 4
Put the rice noodles in a bowl and cover with boiling water. Leave for 10minutes (or according to the packet instructions), then drain, and set aside.
Step 2 of 4
Make the dressing by mixing the dark soy sauce, rice vinegar, lime juice, garlic, and red chilli in a bowl, and season with salt and pepper to taste.
Step 3 of 4
Combine the carrot, zucchini, red capsicum, red chilli, sesame seeds, lemongrass, mushrooms, and the white part of the spring onion in a bowl. Add half the noodles and season with salt and pepper. Mix, trickle in the rice vinegar dressing, and mix again.
Step 4 of 4
Transfer the no-cook stir-fry mix to a serving bowl, then add the remaining noodles. Sprinkle over the green part of the spring onion and the purple basil leaves (if using).
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