adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian ginger vegetables and rice noodles
0 Likes
Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Whip up Curtis Stone's delicious Asian ginger vegetable noodle stir-fry for a fast and satisfying family meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 tsp fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 red chilli, thinly sliced
  • 1 medium carrot, peeled and julienned
  • 1/2 red capsicum, julienned
  • 1 bunch broccoli, florets cut in half
  • 2 small bok choy, leaves cut in half
  • 100g bean sprouts
  • 88.00 gm sweet chilli sauce
  • 21.00 gm soy sauce
  • 21.00 gm lime juice
  • 24.40 gm oyster sauce
  • 5 drops sesame oil
  • 250g pad thai rice noodles, soaked in warm water for 20 minutes
  • 1 spring onion, cut into 3mm slices on an angle
  • 62.50 ml fresh coriander leaves, approx 1/8th bunch
Instructions:
  • Preheat a large heavy-bottomed sauté pan or wok over medium-high heat.
  • Heat olive oil for 1 minute, then sauté ginger, garlic, chili, carrots, bell pepper, and broccoli for 3 minutes until vegetables are slightly softened.
  • Add fresh bok choy and crisp sprouts to the pan, allowing them to cook for an additional 2 minutes.
  • Combine sweet chili sauce, soy sauce, lime juice, oyster sauce, and sesame oil until well combined.
  • Add the noodles and cook for about 2 minutes until they are perfectly done. Gently mix in the spring onion and season with salt and pepper to your liking.
  • Evenly distribute the noodles and vegetables into four serving bowls, top with fresh coriander, and enjoy.

Similar Recipes