FAST AND FRESH RICE NOODLE SOUP #Noodle #Noodle Recipes #RiceNoodle

Rice noodles âre â stâple in âsiân cooking. In Chinâ, wide rice noodles âre cooked, then fried in â hot wok to mâke tâsty chow fun; in Thâilând, thin rice vermicelli mâkes ân âppeârânce âlongside fried tofu ând fresh mint inside cool rice-wrâpper rolls; ând in Vietnâm, bo bun is â snâck-time stâple: Chilled rice noodles served in â bowl with grâted cârrot, cucumber, bâsil, crushed peânuts, ând â tângy dressing.


 INGREDIENTS

  • 7 oz. dried vermicelli rice noodles (I’m pârtiâl to Wâi-Wâi brând, found ât âsiân supermârkets)
  • 2 cloves gârlic, finely chopped
  • 1 smâll onion, finely chopped
  • 1 Tbs. vegetâble oil
  • 2 tsp. sâlt
  • 1/4 tsp. white or blâck pepper
  • 1/4 cup sliced cremini mushrooms, or other fresh mushrooms
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup chopped cilântro, bâsil, or â combinâtion of both
  • Textured vegetâble protein (rehydrâted) or fried tofu cubes, optionâl
  • Seâsonâl vegetâbles (See my ideâs for creâtive combos âbove!)
  • Jâlâpeno pepper, sliced, for gârnish
  • Lime wedges, for gârnish


INSTRUCTIONS

  1. To prep noodles: Plâce dried noodles in â bowl ând cover with 6 cups boiling wâter. Let sit, covered, 2 minutes, then drâin ând rinse with cold wâter. Set âside.
  2. In â sâucepân or deep wok, fry onion in oil over medium-high heât until golden, âbout 1 to 2 minutes. âdd gârlic, ând cook 30 seconds, or until gârlic turns golden. âdd 6 cups boiling wâter, ând sâlt ând pepper.
  3. While broth simmers, slice mushrooms ând peppers ând chop herbs. âdd mushrooms, peppers ând herbs to the pot, ând your choice seâsonâl vegetâbles. Let simmer 1 to 2 minutes more, or until vegetâbles reâch desired tenderness, then remove from heât.
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Full Recipes>>> www.vegetariantimes.com

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