Fragrant Rice Noodles with Vegetables
From The Moosewood Restaurant Cooks at Home
Time: 30 minutes
Servings: 4-5
Ingredients:
Combine the sauce ingredients and mix them by hand or puree them in a blender until smooth.
When the water boils, add the noodles and cook for 3 -5 minutes, until just tender. Drain, rinse briefly under cool water, drain again and set aside. Cut the leeks, zucchini and yellow squash into sticks 5-6 inches long and ¼ to ½ inch wide. Heat the oil in a wok or large skillet. Stir-fry the leek sticks on medium high heat for 2-3 minutes. Add the zucchini and yellow squash and continue to stir-fry for about 3-4 minutes, until the vegetables are just tender. To prevent scorching or sticking, add about ¼ cup water while stir-frying. Add the noodles and the sauce and toss well until heated through. Serve at once.
From The Moosewood Restaurant Cooks at Home
Time: 30 minutes
Servings: 4-5
Ingredients:
- 1 ½ quarts Water
- 2 Tb fresh lime juice
- 1 tb freshly grated lime peel
- ½ cup peanut butter (preferably smooth)
- 2 tsp brown sugar
- 1 cup vegetable stock
- ½ tsp cloves, minced or pressed
- 6 oz ¼ inch wide rice noodles or linguini if rice noodles are unavailable
- 2 leeks well rinsed
- 2 small zucchini
- 2 small yellow squash
- 3 tablespoons vegetable oil
- ¼ cup water
Combine the sauce ingredients and mix them by hand or puree them in a blender until smooth.
When the water boils, add the noodles and cook for 3 -5 minutes, until just tender. Drain, rinse briefly under cool water, drain again and set aside. Cut the leeks, zucchini and yellow squash into sticks 5-6 inches long and ¼ to ½ inch wide. Heat the oil in a wok or large skillet. Stir-fry the leek sticks on medium high heat for 2-3 minutes. Add the zucchini and yellow squash and continue to stir-fry for about 3-4 minutes, until the vegetables are just tender. To prevent scorching or sticking, add about ¼ cup water while stir-frying. Add the noodles and the sauce and toss well until heated through. Serve at once.