Sunday, 21 August 2011

Recipe: Grated Vegetables with chili and rice noodles

This is a quick and easy recipe and is gluten free, to boot. Because the veggies are grated rather than chopped/sliced, they are quicker to prepare and to cook.

What you will need:
rice vermicelli 250g (I prefer Chang's Rice Noddles vermicelli)
1 small onion, chopped finely (optional)
1 clove garlic, crushed (optional)
a dash of chilli powder - strength is up to you
2 medium zucchinis, grated
2 medium carrots, grated
1 medium orange sweet potato, grated
1 tsp oregano, dried
2 tbsp olive oil

Prepare the noodles  as directed on the packet.
Heat oil in a wok and then add all ingredients except for noodles. Stir fry for about 10 minutes so vegetables are tender. Add the noodles and stir through until heated.
Serve with some vegan parmesan cheese on top or add salt if you wish.

How easy is that!?

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