Tuesday, July 28, 2009

Stir-Fried Three-Bean Rice Noodles

I'm sort of having an Asian food moment. It's had its ups and downs so far; I seem to use a heavy hand with ginger, and always underestimate how much soy sauce I actually want, but overall my trials and errors have pretty much satisfied my Far East cravings.

I bought these super-thin rice noodles on a total whim, knowing only I had found a great deal on fresh snap peas and intended on eating them as soon as possible. Rice pasta tastes very similar to regular pasta, but it definitely does add a little something special to an Asian dish. My intent was to stir-fry them until they were a little crisp - this didn't happen. In fact, the stir-frying action basically just tore them into smaller pieces, so I quickly abandoned that plan and just mixed them up with the beans as fast as possible.

Once I added the right amount of soy sauce to this dish (a lot), it was really good - without the saltiness of the soy sauce, the bite of the ginger and the cayenne was just too overpowering. I loved the crispness of all the fresh beans, and of course I can never get enough of my beloved chickpeas. I'd love to try this with some toasted nuts next time.



Makes 5-6 servings

1 package Thai rice noodles
handful grean snap peas, fresh
handful green beans, trimmed
1 can chickpeas, drained and rinsed thoroughly
1 medium carrot, peeled and thinly sliced
1 red bell pepper, diced
1/2 white onion, diced
3 T. olive oil
2 cloves garlic
1 T. minced fresh ginger root
couple splashes rice wine vinegar
soy sauce to taste
salt, pepper, and cayenne pepper to taste


Heat the olive oil in your largest skillet over medium-high heat. Cook onion, red pepper, and carrot, seasoning with a little salt and pepper and cayenne pepper, until slightly softened. Add garlic and ginger and cook until frangrant. Add vinegar and cook until evaporated slightly.


Meanwhile, boil the snap peas and green beans in a large pot of water until crisp-tender. Remove water from heat and put in rice noodles. Allow to sit in the water until softened but not mushy. Drain.


Add the noodles, beans, and chickpeas, and soy sauce to skillet. Stir-fry a few minutes until everything is incorporated. Trasfer to a plate and serving platter or plate and enjoy!

I actually ate some leftovers with a scrambled egg piled on top for some added protein - it was a nice addition; of course you could scramble it right in the pan, too.

It's safe to say I have a long road of Asian-cooking-technique perfecting ahead of me, but I be it'll be a tasty journey.

Thanks for reading! More soon...

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