This is a great recipe if you need to use up any veggies in the fridge. These vegan spicy & sweet chilli noodles are quick and easy to make and if you're hosting, they will leave your guests impressed.
INGREDIENTS ------------------
serves 2
200 g rice noodles
Sweet & Spicy Soy Sauce
2 tsp arrowroot
1 tbsp gochugaru or chilli powder
1 tsp sriracha [optional]
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp maple syrup
1/2 tbsp mirin or dry white wine
1 tbsp peanut butter
Vegetable & Condiments
[nota bene, you can use any veggies you like or have in the fridge]
2 carrots, peeled and cut into long & thin sticks
4 shiitake mushrooms, sliced
handful mung bean sprouts
2 cauliflower florets, divided into small pieces
handful fresh spinach
1 small shallot, julienned
4 cloves garlic minced; and
1 clove roasted garlic [optional]
1 tbsp high heat oil, i.e. grapeseed or sunflower
2 tbsp sesame oil
2 tsp unrefined salt
Toppings / Garnish options
peanuts, roughly chopped & toasted
scallions, sliced
sesame seeds, toasted
drizzle of sesame oil
METHOD ---------------------
Set up your mise en place by prepping all veg as per above instructions.
In a small bowl combine all sauce ingredients and whisk. Set aside.
In a large wok / saucepan combine cooking oil and sesame oil over medium heat. Add shallot, season with a bit of salt and saute for 1 minute.
Next add garlic and saute for another minute or so.
Add the vegetables season with salt and saute making sure they are not overcooked. You want vegetables to have a crunch.
Meanwhile cook rice noodles as per package instructions.
Once vegetables are cooked al dente pour in the soy mixture and stir well.
Add the noodles to the wok and keep flipping the noodles, until they are well mixed with the vegetables & coated with sauce.
Transfer to serving bowls and top with your choice of garnish: green onions, sesame seeds. Drizzle with sesame oil and serve immediately.
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