Rice Noodle Stir Fry
Rice noodle stir fry is a quick, tasty and satisfying dinner for when one comes home from work. The thin vermicelli rice noodles do not require any cooking, just a quick soak. So the main job is to cut up and stir fry the vegetables.
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- 1 tbsp frying oil
- 1/2 a leek
- 2 garlic cloves
- 1/2 - 1 red chilli (optional) or use dried chilli flakes
- 1 carrot
- 1/2 courgette
- 150 g onion squash (or other seasonal vegetable)
- 2 leaves of spring greens
- 100 g or more marinated tempeh
- 1.5 tbsp of shoyu or tamari soy sauce
- 2 nests of rice vermicelli noodles
- 2 tsp toasted sesame oil
- 1 tbsp apple cider vinegar
- 1 tsp mirin (optional)
- 2 tsp teriyaki sauce
- ume seasoning
- Heat the oil in a frying pan, and start slicing all the vegetables. Add them to the pan as you go and add a good pinch of salt afterwards.
- Sliced the marinated tempeh if not done yet. Add it to the pan.
- Keep stir frying this until the pumpkin softens, occasionally checking if it's not burning. Add a little stock or water if needed, and a little sou sauce. If possible, keep a lid on the pan for this stage.
- In the meantime, soak the noodles in hot water for 3 minutes, then drain.
- When all the vegetables are tender, add the noodles to the pan, and if it's not salty enough, you can add a little more soy sauce. Add the toasted sesame oil.
- Mix up the ingredients for the sauce and stir into the noodles.
- To finish, adjust the taste with soy sauce, ume seasoning or vinegar, depending on whether it needs more saltiness or acidity. If desired, add chilli flakes.
- If you are using plain tempeh, not yet marinated, you will need to flavour it yourself. There are instructions for this in this recipe.