Vegetable and Rice Noodle Chow Mein

Name: Vegetable and Rice Noodle Chow Mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g rice noodles; 2 spring onions, finely chopped; 2 cloves garlic, finely chopped; 50g mangetout, cut into strips; ½ red sweet peppers, cut into thin strips; 1 tsp sesame seed oil; salt and pepper to taste (optional); 100g beansprouts; 1 tbsp miso (fermented soybean paste); 1 tbsp Tamari (gluten free soy sauce); 1/2 tbsp sugar; 1 tbsp rice vinegar

Credited to: Coeliac UK

Kcal: 126.1

Serves 2

10 mins prep

10 mins cooking time

Ingredients

100g rice noodles
2 spring onions, finely chopped
2 cloves garlic, finely chopped
50g mangetout, cut into strips
½ red sweet peppers, cut into thin strips
1 tsp sesame seed oil
salt and pepper to taste (optional)
100g beansprouts
1 tbsp miso (fermented soybean paste)
1 tbsp Tamari (gluten free soy sauce)
1/2 tbsp sugar
1 tbsp rice vinegar

Method

Cook the rice noodles in a large pot of salted boiling water until al-dente; about three minutes. Rinse in cold water to stop the cooking process and drain thoroughly. Set aside
Heat the sesame oil in a frying-pan or wok. Stir in the spring onions and garlic. Cook for one minute, then add the mange-tout and pepper strips. Sauté for four minutes with frequent stirring. Add the beansprouts
Meanwhile, mix the remaining ingredients in a small bowl. Pour the sauce mixture over the vegetables, then stir to coat well. Add the noodles, then toss well and heat through, 2-3 minutes. Serve hot.