ASIAN RICE NOODLE
Asian Rice Noodle, you could put in any vegetables can be used if in doubt, start with broccoli, carrots, peas, water chestnuts and sugar-snap peas, add any favorites.
Optionally, ½C sauted chopped white, red or yellow onion can be added.
Rice noodles can be found in Asian groceries. The thin variety used in Chinese and Filipino dishes is most traditionally used for this dish.
Try 2 sections of Wai-Wai brand, but the thicker noodles used in Vietnamese dishes can also be used.
An excellent vegetarian and fat-free Canadian (Back) Bacon by Yves can be found in many natural food stores. Be careful when choosing soy bacon bits; avoid the ones made with hydrogenated oils.
Many recipes call for mirin, a sweetened cooking wine. This adds a delicate sweetness. If used, add 2 oz of mirin and reduce the other sweetener by half.
8 oz (200 g) very thin rice noodles
2 C mixed vegetables
1 bunch green onions, chopped
2 T grated fresh ginger (or 1 t ginger powdrer) 2 T soy “bacon” bits -or- 4 slices vegetarian Canadian bacon, diced small
4 t curry powder
3 cloves garlic (or 1½ t granulated or powdered garlic)
3 t sweetener (sucanat or sugar) (see Hint below)
3 T low-salt soy sauce or tamari
optional: half bunch cilantro, chopped (Chinese parsley)
Cook rice noodles by immersing in boiling water, reduce heat below simmer and let sit ten minutes. Drain well and set aside.
Chop vegetables into bite size pieces and microwave or steam until cooked but still firm, mix curry powder, sweetener and soy sauce with ¼ C water until smooth.
Combine all ingedients and toss until evenly mixed. Serve hot.
4 large Asian Rice Noodle servings, each 268 calories: 2% from fat (0.44 g), 84% from carbohydrates (58.7 g), 14% from protein (9.8 g). Sodium 75.8 mg, Fiber 4.3 g.
You can find more health tips on managing your heart with PomeSeed.