Hello! Today I bring you one of the best recipes that I have been trying with rice noodles (or Chinese noodles, whatever you want to call them). I prepared this recipe with my favorite combination of vegetables for rice noodles: with red pepper, zucchini, carrot and onion. To give it a special touch, I added an improvisedcashew sauce, prepared with some leftover cashews (from a recipe that you will see soon ) that I soaked during the preparation of the recipe.

Applying nut sauces to dishes with light Asian inspiration is amazing. In many Asian dishes peanuts or peanut sauces are used to enhance the flavor of the recipes and believe me it’s worth it. This time, to give it a more interesting touch, I prepared the sauce with a touch of sautéed ginger. Very soft but with a lot of personality.

Ingredients

150 gr of rice noodles
1 bell pepper
1 onion
1/2 zucchini
2 handfuls of cashew nuts
1 ginger cube
Water
Olive oil
Basil
Salt
*We will need a blender. Recommended: a mandolin or a potato peeler.

Step by step

  1. First of all, we are going to soak the two handfuls of cashew nuts in plenty of water.
  2. Continue finely chopping the onion.
  3. Grease the pan with a drizzle of olive oil and heat over medium heat.
  4. When it is hot, sauté the onion and keep it over medium-low heat.
  5. Cut and peel a cube of ginger and add it to the pan.
    We chop the onion and cut the ginger cube and sauté.

    Chop the onion and cut the ginger cube and sauté .

  6. Meanwhile, cut the pepper into thin strips.
  7. When the onion is somewhat transparent, add the pepper and sauté.
  8. Meanwhile, wash the zucchini well and cut it into strips.
  9. Add the zucchini to the pan and continue sautéing.
  10. Meanwhile, peel and cut the zucchini into very thin slices. carrot. Remember that you must use a potato peeler or a mandolin to cut it very finely. If you don’t have any of those tools, cut it into strips like zucchini.

    Cut the zucchini and pepper into strips and the carrot into thin slices.

    Cut the zucchini and pepper into strips and the carrot into thin slices.

  11.  When the pepper and courgette are tender and slightly cooked, add the carrot and continue to sauté. If necessary, add another splash of olive oil. We recommend going periodically.
  12. Meanwhile, put plenty of water over high heat and, when it starts to boil, add the 150 grams of rice noodles and lower the heat to medium.
  13. Cook, more or less, for 5 or 6 minutes, depending on the package. Then we strain the water, pass through cold water and reserve.
  14. On the other hand, we prepare the sauce. Remove the cashews from the water and place them in the blender. Crush until you get small pieces of cashew.
    We sauté the vegetables and prepare the cashew and ginger sauce.

    Sauté the vegetables and prepare the cashew and ginger sauce .

  15. Next, add a splash of water to cover half the height of the cashew nuts. We also add a pinch of salt and grind until we get a smooth cream without lumps.
  16. Next, we remove the ginger from the sauce, cut a slice of the thickness that you prefer and add it to the cashews. I like the flavor of ginger in a mild way, so I added what you see in the photo below. But you can add little by little and try.
  17. When the sauté is ready, add the noodles to the pan, lower the heat to a minimum and stir until everything is well mixed.
  18. Finally , add the sauce and mix everything again until it is more or less homogeneous.
  19. Finally, we serve with a pinch of salt and basil on top.
    We prepare the cashew and ginger sauce and the rice noodles .

    We prepare the cashew and ginger sauce and the noodles of rice.

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