Mixed Vegetables with Traditional Rice Noodles Recipe
(Serves 2.)
Ingredients:
- A quarter of a packet of frozen mixed winter vegetables
- The rest of the vegetables are fresh
- Half a zucchini leave the skin on
- Six cherry tomatoes
- One large brown onion
- Three brussell sprouts
- A segment of the red and yellow capsicums
- A baby cucumber
- One pouch of Traditional Rice Noodles
- One teaspoon of vegetable stock powder
- A tablespoon of extra virgin olive oil
- Water
Method:
- Add the water above the frozen mixed vegetables in a stewing pan and olive oil.
- Leave the skin on the zucchini and thinly slice.
- Spread evenly across the pan.
- Cherry tomatoes are cut in half and add it to the pan.
- Trim the onion at both ends first, then slice it with the brown skin on. Cut the onion into slices first, and separate it into rings so the skin will be easier to remove.
- Trim the Brussell sprouts by cutting the root end and discarding it. Thinly slice and distribute it evenly across the pan.
- Red and Yellow capsicums cut a segment from the yellow and red capsicums and finely dice, Leave the skin on the baby cucumber and finely slice.
- To the stewing pan, add a teaspoon of vegetable stock powder by adding a little at a time to ensure coverage for the whole pan.
- A pouch of Traditional Rice Noodles-Break up by hand over the simmering vegetables and spread. Turn the vegetables over for even heating.
- Taste it before serving. Has it reached your desired taste level? If not, add more vegetable stock; if it is too strong, add more water.
To the best of health,
Julie Eden