Rice Noodles in almond ginger sauce

Rice noodles are preferred over the APF or wheat based noodles as it gives the satisfaction of a complete meal. It could be for me, as my body is accustomed to eat rice or rice based dishes for dinner since child hood.
So recently when I spotted a packet of rice noodles, I quickly reached out to get my share.

1 packet of Rice noodles
1 spring onion thinly sliced, greens included
1 cup chopped purple cabbage
½ cup chopped capsicum
½ cup bean sprouts
½ cup Almond ginger sauce
3-4 cloves of garlic
salt to taste
2 tspn soya sauce
2 chopped fresh red chillies (make 1 if you like less spicier)

Oil to cook
1) In a large pan, boil pot full of water. Add the rice noodles to the boiling water along with some oil and salt.

2)Let the noodles boil for 3-4 minutes. Switch off the heat and let the noodles stand for 2-3 min more.
3) Drain the noodles and run under tap water. spread them out to drain.
4) In a large work, heat some oil.
5) Add the crushed garlic, chopped red chillies, saute
6) Add the sliced onions, capsicums, beans sprouts,cabbage. Saute on high for 2-3 min.
7)Add the almond-ginger sauce, soya sauce, salt and stir well until the vegetables are coated well with the sauce.
8) Add some water if you like 
9) Add the noodles and toss them well.
10) Serve hot garnished with spring onions. 

You can also add bok choy, spinach vegetables to this.


Unknown said…
I love the combo of almonds with ginger - I'll bet it tastes awesome :)

thank you dear for your sweet comment - taking a bow as I write ;p cheers, priya
Harini said…
I bet the noodles were finger licking tasty!
Hema said…
This looks delicious, I like the addition of the almond ginger sauce, feel like tasting some..
Fairy Garden said…
Looks delicious, a healthy one.

Ongoing Event: MurariAnniversary-Giveaway-2012
wow they look super delicious!!..love the pastel colors:)
Suma Gandlur said…
Very interesting recipe, Pradnya,

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