Vegetable Rice Noodle Stir-Fry Recipe

Today we're making rice noodles. For this you'll need 50 grams of vegan butter, two mushrooms, two red chillies, two peppers, one carrot, one broccoli, 100 grams of parsley, 200 grams rice noodles, 50 millilitres of soy sauce, and 30 grams of lettuce.

Let's get started by chopping all the vegetables into small bite-sized pieces, like this. Boil a pot of water; when hot, add the rice noodles and let them sit for three minutes. When this is done, drain the water and put the noodles on the side for later.

Heat up a pan and place your vegan butter inside. When melted, add your lettuce, mushrooms, carrots, broccoli, and peppers. Give that a good stir and cook for five minutes. Add your noodles and stir them in. Add your soy sauce, give it one more mix, and it's ready to be served. Just add your sliced chillies and you're done.

Ingredients

• 200g rice noodles
• 50g vegan butter
• 2 mushrooms
• 2 red chillies
• 2 peppers
• 1 carrot
• 1 broccoli
• 100g parsley
• 50ml soy sauce
• 30g lettuce

Instructions

1. Chop all vegetables (mushrooms, peppers, carrot, broccoli, lettuce) into small bite-sized pieces.
2. Bring a pot of water to a boil.
3. Add the rice noodles to the boiling water and cook for 3 minutes.
4. Drain the noodles and set aside.
5. Heat a pan and add the vegan butter until melted.
6. Add the lettuce, mushrooms, carrots, broccoli, and peppers to the pan.
7. Stir well and cook for 5 minutes.
8. Add the cooked rice noodles to the pan and stir to combine.
9. Pour in the soy sauce and mix everything together.
10. Serve topped with sliced red chillies.

Goes great with: A drizzle of sesame oil, a squeeze of lime juice, or sprinkled with crushed peanuts. Perfect alongside spring rolls, dumplings, or a refreshing cucumber salad for a complete Asian-inspired meal.