This is a quick stir fry of onion, zucchini, green capsicum, mushroom spinach, and corn mixed with rice noodles. These noodles are soaked in boiling water for 3 minutes and then drained and they’re ready to go, so they’re a great ingredient when you want food fast. The flavour in this stir fry comes from chilli and some leftover sunflower-miso salad dressing.
This is an adapted version of the ‘Green Bean, Asparagus and Tofu Stir Fry over Couscous’. The main change, obviously, is that I subbed more rice noodles for the couscous. I also added black sesame seeds for pizzazz. This was a really yummy way to use some fresh, springy asparagus.
Finally, the quickest kind of noodles yet. I came home from an animal rights meeting to a lovely raw lunch made for me by Andy. Zucchini ‘noodles’, fresh spinach from the garden, and tomatoes were the base of the salad, and the dressing was probably technically not raw but had Bragg’s, miso, chilli, rice bran oil, sesame oil, and lots of ginger. I think this meal was inspired by a recipe in the recent food issue of VegNews, but don’t quote me on that.
I love noodles!