Saucy Vermicelli Noodles

download (2)Absolutely delicious!  I do love noodles but often find they can be greasy when I buy them outside. These tasty sesame infused noodles are just the job! The sauce that accompanies this lifts the dish and makes it rather mooreish – however, rice vermicelli noodles are low calorie – yay! have no cholesterol and are a great source of carbohydrate. You can get this tasty dish onto the table pretty quickly (about 20 minutes) and look like a pro!


Ingredients
4 x bundles of rice vermicelli noodles
3 x tbsp neutral-flavored cooking oil
4 x cups of shredded green cabbage (I used white cabbage and it was lovely)
1/2 x cup of finely chopped red bell pepper
1 x medium carrot, peeled and julienned or finely chopped into matchsticks (I used my mandolin)
4 x cloves garlic, grated
1 x inch of ginger, grated
3 x spring onions – finely chopped into matchsticks
1 x cup of mangetout

Seasoning Sauce
2 x tbsp regular soy sauce
2 x tbsp sweet chilli sauce
1 x tsp dark Chinese soy sauce
1 tsp rice vinegar
1 x tsp sugar
1/2 x cup of water
2 x tsp toasted sesame oil
1/2 x tsp pepper and salt

Method
In a large bowl, soak the noodles in cool water until they soften – 10 minutes will do it. They won’t be completely soft but will cook really quickly. After 10 minutes drain them and cut into shorter strands if you prefer.
Now shred the cabbage, finely matchstick the carrot and spring onions and grate the garlic and ginger.
Get a small jug and whisk together all the ingredients for the sauce.
Heat your wok to a medium high heat, add in your oil and roll it around the wok to coat thoroughly. Stir-fry the garlic ginger and spring onion for a minute, then add in the shredded cabbage, carrot, red pepper and mangetout. Keep stirring until the veggies are softening but still have a good bit of bite. (You can turn up the heat if required).
When the veg is ready, stir in the sauce and the drained noodles. Keep stirring and folding the noodles and vegetables over in the sauce. Turn the heat down of the noodles are sticking or cooking too quickly. After 4-5 minutes, the noodles will be soft and completely covered in the sauce.
Place the noodles on a serving dish and if you really want to be posh, scatter with very thin slice spring onion (the green parts) or some crushed dry roast peanuts – and voila! a delicious low calorie dinner (Did I warn you how moreish these are?! enjoy a BIG bowl!).
TIP: Works just as well with broccoli tips, baby sweetcorn, mushrooms etc. Sling in what you have 🙂

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