Rice Noodles And Mixed Vegetables

Frozen or Fresh Your Choice!

(Serves Two)

Ingredients:

• A couple of florets of Cauliflower,
• A small handful of Green Beans,
• A couple of florets Broccoli
• Four Baby Carrots
• A Quarter serving of peas
• Half a packet of Rice Noodles
• Half a Massel Vegetable Stock Cube
• Extra Virgin Olive Oil
• One brown Onion finely diced (skin removed)
• One large clove of Garlic finely grated (skin removed) or use three small cloves if you don’t have a large.

Method:

Pour water into a cooking pot and half fill it. Place a colander above the pot to steam the vegetables.

When the pot of water is boiling beneath the vegetables, prepare the rice noodles to be placed into another pot of boiling water.

Soak the rice noodles in boiling water for 6 minutes approximately, check the tenderness by inserting tongs into the rice noodles and lifting some of it out to see whether it has reached the tenderness that you desire.

Add a little of the Extra Virgin Oil to the boiling Rice water and stir it so it will not stick together.

In the meantime add 2 tablespoons of Extra Virgin Olive Oil to the frypan, include the finely diced onion and garlic, cook until translucent.

Take the half Massel Vegetable Stock Cube and place in a cup, pour boiling water over the cube just covering it. To speed up the dissolving process stab the cube into tiny pieces and stir till thoroughly mixed.

Place all steamed vegetables into the frypan on top of the onions and garlic, and add the rice noodles on top. If you find the pan on the dry side add hot water just enough to cover the bottom of the frypan. Toss this mixture by using the tongs to get a grip on the contents and mix well.

Last action, pour around the edge and working towards the middle of the frypan the dissolved stock cube and mix once again.

Hope you like this dish as much as I do.

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