
Calabash Cove Stir-fried rice noodles with walnuts and local vegetables in ginger infused soy sauce
Serves 2
Ingredients
- 220g thick rice noodles
- 1 medium sweet potato, peeled and cut into cubes
- ? cabbage, chopped
- 2 cups broccoli, halved
- 1 cup cherry tomatoes, cut in half
- 1 cup walnuts
- 1 zucchini yellow, remove center and julienne (cut into fine strips).
- 1 to 2 oz. ginger soy sauce (Gluten-free alternative to soy sauce)
- Oil spray
- A small bunch parsley
?Method
- Bring a large saucepan half-full of water to the boil.
- Once the water has boiled, add the sweet potato cubes to the saucepan. Simmer for approximately 15-20 minutes or until the sweet potato is soft.
- Meanwhile, Heat a non-stick medium fry pan over medium-high heat and spray lightly with oil spray. Add the broccoli, cherry tomatoes, zucchini, cabbage and parsley to the pan. Fry until they turn golden brown.
- Place the rice noodles into the saucepan with the sweet potato and simmer for 3-5 minutes, or until the noodles are soft. Drain.
- Add the noodles and the sweet potato to the vegetables in the frying pan and stir to combine. Fry for a further 2 minutes and then remove from heat.
- Sprinkle walnuts and parsley over the top, along with some ginger soy sauce to taste. Add a pinch of Himalayan salt if desired.
- Serve hot and enjoy!