Carrot, parsnip, coriander and rice noodle stir-fry
I rarely cooked noodles until Adele discovered them at her school canteen. After strong lobbying on her part I started using them more often in our diet and now find them a nice alternative to wheat pasta. This vegetarian stir-fry is everything it is supposed to be: fast, with few ingredients, seasonal, super easy to cook and best of all, it ends up in a blissful meal punctuated by enthusiastic slurping from my two mini-chefs.

Carrot, parsnip, coriander and rice noodle stir-fry

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Recipe by: Anne-Laure at Tasty Diaries
Busy:20 min, Total prep time: 20 min
Serves: 2-3 
Peel, wash and trim the ends off the carrots and parsnips. Using a vegetable peeler or a mandoline, slice each vegetable lengthways into very fine strips. This will become difficult after a while once your stub becomes too thin. Stop at this stage and save the stub for pre-meal snacking or to add to your weekly soup of leftovers.

Vegetable peeler

Heat 1-1/2 tablespoons olive oil in a large wok or non-stick frying pan. When the oil is hot, add the vegetables. Cook over medium-high heat for 2 minutes, stirring regularly.

Add the soy sauce, fish sauce, lower the heat and cook, covered, for another 4 minutes.

Uncover, scrape any sticky bits at the bottom and stir in the garlic and noodles. Cook for another minute or so to heat up the noodles and take off the heat.

Stir in the coriander and one tablespoon olive oil and serve immediately.

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Peel, wash and trim the ends off the carrots and parsnips. Using a vegetable peeler or a mandoline, slice each vegetable lengthways into very fine strips. This will become difficult after a while once your stub becomes too thin. Stop at this stage and save the stub for pre-meal snacking or to add to your weekly soup of leftovers.

Vegetable peeler

Heat 1-1/2 tablespoons olive oil in a large wok or non-stick frying pan. When the oil is hot, add the vegetables. Cook over medium-high heat for 2 minutes, stirring regularly.

Add the soy sauce, fish sauce, lower the heat and cook, covered, for another 4 minutes.

Uncover, scrape any sticky bits at the bottom and stir in the garlic and noodles. Cook for another minute or so to heat up the noodles and take off the heat.

Stir in the coriander and one tablespoon olive oil and serve immediately.

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Rating: 0.0/5 (0 votes cast)
If using dehydrated noodles, pre-soak them according to packet instructions.

You can add cooked shrimps to this recipe if you don't want a vegetarian meal.
Ingredients

Olive oil
2 medium carrots
2 medium parsnips
300 g ready-to-wok thin rice noodles
2 tablespoons light soy sauce
1 teaspoon fish sauce
1 large garlic clove (or 2 small ones)
1 tablespoon chopped coriander

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