Ingredients :
- 2 tbs olive oil divided
- 1 cup rice noodles
- 1 medium head of broccoli
- 1 cup mushrooms
- 1 cup sprouts
- 1 cup carrots
- 1/2 small red pepper sliced thin
- 1 medium garlic cloves minced
- 4 green onions chopped
- Vegetable stock
Method :
- Heat stock
- Bring a large pot of water to a boil. Once boiling, add your rice noodles and blanch the noodles for 4-5 minutes. Once done place noodles in an ice bath.
- While your noodles are cooking, heat another tbsp. of olive oil in another large pan then add in your broccoli, carrots, onions and red pepper. Cook for about 5-10 minutes or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and to the pan of veggies.
- In a small bowl, whisk together all of the sauce ingredients until well combined pour all over the noodles, veggies.
- Divide between bowls, and top with Penutian, sesame seeds and chopped cilantro or parsley. Serve warm.
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