Sunday, September 12, 2010

Rice Noodle and Skinny Carrot Fast Fry

In the middle of making soup for my weekly cooking challenge my tummy started grumbling so I decided to try out the new vegetable and fruit peeler we purchased yesterday at the Toronto Vegetarian Food Fair.  I can't eat chunky carrots so when I saw a pile of super skinny carrots piled on top of the demonstration table, I couldn't resist buying this simple little peeler.  When I tried my hand at making the carrots tonight I wasn't quite as skilled but I managed.  

Into the pan went a bit of oil, half a sliced onion and after a few minutes my gorgeous skinny carrots.   I mixed a little sugar with some soy sauce, sesame oil and about a tablespoon of Thai spice blend I found up in the cupboard.  Next in went the cooked rice noodles in along with the sauce and after a quick toss it was ready!  Have I mentioned that I adore rice noodles?  They take only a few minutes to cook and are delicious.  I meant to add tofu in with the veggies but forgot so I fried some up on the side in a bit of sesame oil and soy sauce and added it at the end.  A very quick and satisfying supper and now back to the kitchen I go to finish off my soup. 

Stir Fried Rice Noodles with Skinny Carrots and Tofu


  1. That looks like a handy peeler! I don't like chunky carrots either.

  2. Yay for skinny carrots! The noodles were yum!

  3. Yum!!! This looks so good! So this wouldn't be very spicy, would it?

  4. No, it's not spicy unless you add spicy spices LOL! The seasonings are up to you.


Comments are welcome!