Stir-Fried Rice Noodles
Embark on a culinary journey with this delightful stir-fried vegetable noodle dish. Packed with colorful vegetables, aromatic ginger garlic paste, and a flavorful sauce, these noodles are a perfect balance of textures and flavors.
- 100g rice noodles
- 1 tbsp ginger garlic paste
- 2 tbsp soy sauce
- 1 cup sliced onion and capsicum
- 1 tbsp Troovy tomato sauce
- 1 tbsp olive oil Salt and pepper to taste
- Sliced green onions,
- roasted sesame seeds
Step 1: Prepare the Ingredients
Boil the rice noodles according to the package instructions. Once cooked, drain and set aside. Slice the assorted vegetables, such as carrots, bell peppers, broccoli, and mushrooms. Chop the green onions for garnish.
Step 2: Heat the Oil and Add Ginger Garlic Paste
Heat the vegetable oil in a pan or wok over medium heat. Add the ginger garlic paste and stir-fry for a minute or until it becomes aromatic. This will release the flavors of the ginger and garlic into the oil.
Step 3: Stir-Fry the Vegetables and Noodles
Add the sliced vegetables to the pan or wok. Stir-fry the vegetables for a few minutes until they slightly soften. Add the boiled rice noodles to the pan or wok and continue stir-frying, tossing everything together, until the noodles are well-coated with the oil and the vegetables are evenly distributed.
Step 4: Add Soy Sauce, Tomato Ketchup, and Water
Pour the soy sauce and Troovy Tomato ketchup over the stir-fried noodles and vegetables. Add 1-2 tablespoons of water to create a sauce-like consistency and to help coat the noodles and vegetables evenly. Mix everything well, ensuring that the sauce is distributed throughout and coats all the ingredients.
Garnish and transfer the stir-fried vegetable noodles to a serving dish and serve hot!!