Stir-Fried Snow Peas and Veggies with Rice Noodles

This is what happens when you encounter a perfect package of fresh snow peas in the supermarket – after all, you can’t leave it behind.

You get a spring dish when you feel like something Asian and light 🙂

As simple as it is delicious, an abundance of colors and textures plus the crunch of the roasted cashews create together a light and satisfying dish.

Enjoy, and let me know how it turned out

RECIPE

Stir-Fried Snow Pea Veggies with Rice Noodles

Craving some Asian cuisine? This dish is just for you: Cook large rice noodles and fry garlic and ginger. Toss in red pepper, zucchini, carrot, green onion, snow peas, and edamame. Season with soy sauce and add the noodles. Mix in sesame oil to taste, sprinkle with toasted cashews, and serve. Yummy!😊

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Servings 4

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US Customary – Metric

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 400 gram large rice noodles
• ▢ 3 Tablespoon oil
• ▢ 4 cloves garlic, minced
• ▢ 1 Tablespoon ginger, grated
• ▢ 3 Tablespoon spring onion, or chives, chopped
• ▢ 1 zucchini, cut into small cubes
• ▢ 1 red bell pepper cut into small cubes
• ▢ 1 large carrot, grated
• ▢ 200 grams snow pea fresh or frozen
• ▢ 1 cup Edamame, Peeled fresh or frozen
• ▢ soy sauce by taste

To Serve

• ▢ sesame oil by taste
• ▢ toasted cashews by taste

Instructions

 

• Cook the noodles according to the instructions on the package.
• If using fresh snow peas, cut the ends.
• Heat the oil and sauté the garlic and ginger for a few seconds until they start to release their aroma.
• Add red pepper and sauté for about two minutes. Add the remaining vegetables, snow peas, edamame, and sauté for another three minutes. Season with soy sauce to taste.
• Add the noodles and mix. Remove from heat, add sesame oil to taste, mix, sprinkle with roasted cashews, and serve.

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