Serves 4
• 230g of dried rice noodles
• ¼ cup fresh of lime juice
• Two tablespoons of reduced-sodium soy sauce
• Two tablespoons of brown sugar
• One to two teaspoons of hot chilli sauce
• One tablespoon of water
• Two teaspoons of peanut oil
• Three cloves of garlic, minced
• One to two teaspoons of minced, peeled fresh ginger (bottled fresh is okay)
• One medium carrot, peeled and cut into narrow strips
• 8 to 10 green onions, halved lengthwise and then cut into five-centimetre pieces
• One cup of mung bean sprouts
• Two tablespoons of chopped dry-roasted peanuts
• ¼ cup of chopped fresh coriander (optional)
• One lime, sliced (optional)
1. In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
2. In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and one tablespoon of water.
3. In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the carrot and green onions and stir-fry for one minute. Stir in the lime juice-soy mixture.
5. Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about one minute).
6. Add the sprouts and toss to mix.
7. Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.
Recipe adapted from The Big Book of Vegetarian by Kathy Farrell-Kingsley.
