Makes: 4 servings
225g (8 oz) thin, dry rice noodles
1 1/2 T sunflower oil
3 dried hot red chilies, cut in half
2 T. finely chopped garlic
2 t. garlic salt
1 t. finely chopped ginger
225g (8 oz) zucchini, shredded
225g (8 oz) sweet red peppers, seeded and shredded
2 T. shredded sun-dried tomatoes
1 handful basil leaves
freshly ground black pepper, to taste
Soak the noodles in warm water for about 25 minutes, then drain in a colander or sieve.
Heat the wok until hot, then add the oil, dried chilies, garlic, garlic salt and ginger and stir-fry for 1 minute. Add the vegetables and sun-dried tomatoes and stir-fry for 2 more minutes.
Add the rice noodles and stir-fry for 5 minutes. Season with pepper, add the basil leaves and mix thoroughly. Serve at once or as a cold dish.
The Ken Hom NutriWok Kit Recipe Book
Rice & Grains
Easy Weeknight Meals
Healthy Comfort Foods