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

5 comments:

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

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

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

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

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Comments are welcome!