A delicious Asian-inspired rice noodle stir-fry with fresh tomatoes added for fun. Rice noodles are prepared by simply rehydrating in hot water, making this a quick and satisfying option for meat-free Mondays. Use any vegetables you on hand, but partially-cook them like we have done to ensure they are perfectly cooked.
- 80g baby corn, halved lengthways
- 80g sugar snap peas
- 1 TB toasted sesame oil, plus extra 2 tsp to drizzle on each
- 2 cloves garlic, peeled and finely minced
- 4 spring onions, white and green parts sliced and kept separate
- 2 tsp lemongrass paste, (or ½ stalk finely minced)
- 1 thumb -sized piece fresh ginger, finely minced
- 90g dried rice noodles
- 1 TB dark soy sauce
- 1 TB light soy sauce
- 1 tsp sugar
- 1 large tomato, sliced into 8 pieces
- 1 TB chili lakes, to garnish (optional)
- Bring a pan of salted water to the boil and add the baby corn and sugar snap peas. Cook for 2 minutes, then drain and set aside on a tray lined with kitchen paper. Pat dry.
- Heat the sesame oil in a large wok and gently fry the garlic, white parts of the spring onion, minced lemongrass and ginger until softened and fragrant.
- In the meantime, place the rice noodles in a bowl and pour boiling hot water from the kettle to cover. Allow to stand for one minute. Drain well and tip the softened noodles into the wok, along with the partially-cooked baby corn and sugar snap peas.
- Add the soy sauces and the sugar and increase the heat. Cook another 1-2 minutes until everything has warmed through and the noodles and vegetables are evenly coated in all the lovely juices and flavours.
- Divide the mixture between two bowls, adding the tomato wedges, then garnish with the green parts of the sliced spring onions you set aside and some chili flakes, if desired. An additional teaspoon drizzle of sesame oil over each will bring it all together.