Some days time is short and a quick solution is needed for lunch.  I discovered this simple way of serving up rice noodles recently and have used it with various vegetable combinations since.  This recipe is the easiest, as it includes the kind of frozen veg I always keep in, straight from the bag.  It’s also good for using up vegetables you have languishing in the fridge, or even left overs!

ricenoodlesPeanut Rice Noodles

1 cup of frozen vegetables, eg. peas, sweetcorn, broad beans
1 handful rice noodles
2 tblsps water
1 – 2 tblsps smooth peanut butter
Small piece ginger, grated
1 tblsp tamari (wheat free) soy sauce
Fresh ground black pepper

In a pan, bring to boil enough water to cover the veg and the noodles.  Add the frozen veg and bring the water back to the boil.  Add the noodles and push down into the water.  Bring back to the boil and cook the noodles for 4 minutes.  Drain.

Add the 2 tblsp water to the same pan over a medium heat.  Add in the peanut butter, ginger and soy sauce and stir until smooth.  Toss in the noodles and veg and coat in the sauce.

Serve topped with black pepper and more soy sauce to taste.

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