easy and delicious oriental recipe

The rice noodles with vegetables I a first course is typical Asian cuisine, especially in China, is also very popular in Europe. A tasty and light recipe made with rice noodles, ideal for celiacs and gluten-free. You can use wide noodles like linguine or thinner noodles like vermicelli: either way, they are dipped in boiling water and then left to cook. the fire is extinguished. When ready, drain and saute with leeks, thinly sliced ​​vegetables and fresh ginger. soy sauce and fresh coriander will give it an extra kickexceptional taste to this type of pasta, which has a fairly light and delicate taste.

Simple and quick to prepare, rice noodles are ideal for one fusion dinner organized with your closest friends. The preparation is also versatile and can be changed according to personal taste: if you like spicy flavors, you can add other seasonal vegetables, a pinch of chili or toasted nuts for a crunchy note. You can use noodles oi instead of rice noodles soy noodlesand tamari sauce to replace soy sauce.

For best results, it’s important to cut the vegetables into thin strips and then quickly fry them in a pan. stays crisp and keep a beautiful bright color. There are also based versions meat, for example, by adding chicken or beef and fish, with shrimps of the dish. It’s up to you to experiment and decide which combination you like best.

Learn how to make rice noodles with vegetables by following the step-by-step procedure and tips. Also try the noodle soup and chicken with cashews.

How to make rice noodles with vegetables

Clean the leek, wash well and then cut into thin slices 1.

Peel the ginger and cut into thin slices 2.

Heat the seed oil in a pan 3; alternatively, you can use a fairly large pan with high sides.

Add leeks 4.

Sauté for a few minutes to avoid burning and add ginger 5.

Bring the spaghetti water to a boil in a large pot 6.

Turn off the heat and pour the rice noodles 7.

Leave them in the water for about 1o minutes 8. In any case, follow the cooking times indicated on the package.

After this time, drain them, run them under cold water and store them in a pot or container well covered with a clean cloth. 9.

Cut the julienne carrot using a grater 10.

Do the same with the pumpkin 11.

Clean the peppers, remove the seeds and the inner white ribs, then cut into very thin strips. 12. You can use yellow and red pepper to give more color to the dish.

Pour the carrots into the pan and cook for a few minutes 13.

Continue with zucchini 14 and finally add pepper.

Mix with soy sauce 15 and let it simmer for about 10-12 minutes. The vegetables should be cooked but still slightly crunchy.

Pour in the soy noodles and fry everything in a wok on high heat 16. The ingredients should be mixed well.

Divide spaghetti into individual bowls, garnish with fresh coriander and serve with typical chopsticks17.


For pleasure crispy touch, when creaming the spaghetti, add some cashews that were previously fried in a pan. For a richer and more substantial meal, you can combine vegetables with beef, chicken or pork cut into thin strips.

You can substitute or add based on seasonality and personal taste other vegetablessuch as peas, cabbage or Chinese cabbage.


Rice noodles with vegetables can be stored in a special hermetic container in the refrigerator. one day. Quickly transfer back to the pan, adding a drop of oil or hot water when using.

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