Rice noodles oriental-style
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Rice noodles oriental-style
  Rice    Noodles    Pasta    Vegan    Low Gluten  
Last updated 6/12/2012 1:20:22 AM. Recipe ID 52071. Report a problem with this recipe.
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      Title: Rice noodles oriental-style
 Categories: Pasta, Vegan, Low-gluten
      Yield: 2 Servings
    175 g  Rice noodles
      2 md Courgettes
           - thinly sliced diagonally
    100 g  Broccoli florets
           - sliced thinly
    100 g  Okra, topped and tailed
      2 tb Dark sesame oil
      1    Garlic clove; crushed
      1    Cm. Fresh root ginger
           -- grated
      2 tb Soy sauce
  Rice noodles make a delightful alternative to wheat-based noodles -
  fine in texture they are light food that is quickly cooked and make a
  delicious base for all kinds of mixtures. Here chopped courgettes,
  broccoli and okra are flavoured with ginger, garlic and soy sauce:
  irresistible food.
  Cook the rice noodles in boiling water until they are soft, about 3-4
  minutes. Drain.
  Steam the finely sliced courgettes, broccoli and okra 'al dente'.
  Heat the oil and quickly stir in all the vegetables until they are
  coated with it, then mix in the garlic and ginger. Season with the
  soy sauce and mix together thoroughly. Toss the cooked rice noodles
  into the pan, stir-fry for a further minute or two until they are
  well coated, and serve immediately.

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Recipe ID 52071 (Apr 03, 2005)

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