Rainbow Veggies with Rice Noodles

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It’s been a while since I cooked with rice noodles. I actually was browsing Pinterest and saw this amazing looking rice noodle recipe, so I got inspired to hunt for a bunch of vegetables and make a rice noodle dish. Funny that I used pad Thai noodles, but it’s still rice noodles. It can be a little confusing!

I was going to make this sort of raw but then, I don’t know, I just felt like eating these veggies cooked. I sauteed them in lower heat, and added the extra virgin olive oil at the very end to preserve all the nutrients, so I think that’s a great thing. Actually, the reason why I didn’t want to eat this raw is because raw carrots always give me some kind of discomfort in my stomach for some hours, perhaps intestinal blockage? I’m not sure. I just didn’t want to take the chance.

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The sauce was really fun to make it all colourful and GUESS WHAT! I actually went to a new store called Pier1 Imports yesterday and bought this beautiful rainbow coloured bowl full of flowers and pretty colours. I knew it would come in handy when I make one of my rainbow veggies dish, and it did! I absolutely LOVED taking photos in my new bowl. Going bowl/plate and kitchenware shopping nowadays feels like Christmas! I just love the excitement of getting new props and bowls for food.

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Rainbow Veggies with Rice Noodles

1/3 yellow bell pepper
1/3 red bell pepper
1/3 cup baby carrots
1 cup shredded green cabbage
1 teaspoon extra light olive oil
10 small slices Tempeh
1 stick of rice noodles (7 oz)
1/4 cup frozen corn
2 sprigs cilantro
3-4 Swiss chard leaves
1 scallion

Sauce
3 tablespoons soy sauce
1/4 cup water
1 tablespoon white cooking wine
2 teaspoons pure maple syrup
1 teaspoon lime juice
1 teaspoon sesame oil
1 teaspoon almond butter
1 clove finely minced garlic
1/4 teaspoon ginger powder
1/4 teaspoon ground cloves
A pinch of red pepper flakes
1 tablespoon extra virgin olive oil
A few sprinkles black pepper

Firstly, chop the bell peppers (yellow and red) into small, rectangular pieces. Then, slice the baby carrots thinly and chop in half, so they are thin and small. Use a knife to shred the cabbage into small pieces and measure out a cup. Put all the veggies so far in one single bowl. Take a small block of tempeh and slice it into 10 small, thin pieces and let it sit in a separate bowl.

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To make the sauce: Peel and mince the garlic, then combine all the sauce ingredients in a bowl and stir until everything is mixed well and dissolved, particularly the almond butter. Leave the tempeh slices in the sauce for now.

In a frying pan, add a teaspoon of extra light olive oil and turn the heat on medium high (5) and add the bell peppers, carrots and green cabbage. Lightly saute for about 2 minutes, then add the tempeh and saute for about 8-10 minutes until the carrots become softer.

Meanwhile, boil a saucepan of water and add the block of rice noodles in. Either follow the instructions on the bag or bring it to a boil and cook on high heat for about 6 minutes. Turn the stove off once rice noodles are relatively soft, but don’t overcook them because they will become too sticky. Drain most of the water from the rice noodles and let it sit in a bowl.

While you’re waiting, chop the scallions in small pieces in a slightly slanted way, then chop the Swiss chard (you may wish to discard the stems) and cilantro. Mix the chopped greens with the frozen corn in one bowl.

Once the vegetables have been sauteed for another 8-10 minutes, add the rice noodles and sauce and stir well. Cook under the same heat for another 5 minutes and finally, add the corn, Swiss chard, scallions and cilantro. Saute for only one or two minutes and turn off the heat. Finally, add the extra virgin olive oil and pepper. Stir and serve warm.

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Rainbow Veggies with Rice Noodles
Serves: 2
 

Ingredients
  • ⅓ yellow bell pepper
  • ⅓ red bell pepper
  • ⅓ cup baby carrots
  • 1 cup shredded green cabbage
  • 1 teaspoon extra light olive oil
  • 10 small slices Tempeh
  • 1 stick of rice noodles (7 oz)
  • ¼ cup frozen corn
  • 2 sprigs cilantro
  • 3-4 Swiss chard leaves
  • 1 scallion
Sauce
  • 3 tablespoons soy sauce
  • ¼ cup water
  • 1 tablespoon white cooking wine
  • 2 teaspoons pure maple syrup
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon almond butter
  • 1 clove finely minced garlic
  • ¼ teaspoon ginger powder
  • ¼ teaspoon ground cloves
  • A pinch of red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • A few sprinkles black pepper

Instructions
  1. Firstly, chop the bell peppers (yellow and red) into small, rectangular pieces. Then, slice the baby carrots thinly and chop in half, so they are thin and small. Use a knife to shred the cabbage into small pieces and measure out a cup. Put all the veggies so far in one single bowl. Take a small block of tempeh and slice it into 10 small, thin pieces and let it sit in a separate bowl.
  2. To make the sauce: Peel and mince the garlic, then combine all the sauce ingredients in a bowl and stir until everything is mixed well and dissolved, particularly the almond butter. Leave the tempeh slices in the sauce for now.
  3. In a frying pan, add a teaspoon of extra light olive oil and turn the heat on medium high (5) and add the bell peppers, carrots and green cabbage. Lightly saute for about 2 minutes, then add the tempeh and saute for about 8-10 minutes until the carrots become softer.
  4. Meanwhile, boil a saucepan of water and add the block of rice noodles in. Either follow the instructions on the bag or bring it to a boil and cook on high heat for about 6 minutes. Turn the stove off once rice noodles are relatively soft, but don’t overcook them because they will become too sticky. Drain most of the water from the rice noodles and let it sit in a bowl.
  5. While you’re waiting, chop the scallions in small pieces in a slightly slanted way, then chop the Swiss chard (you may wish to discard the stems) and cilantro. Mix the chopped greens with the frozen corn in one bowl.
  6. Once the vegetables have been sauteed for another 8-10 minutes, add the rice noodles and sauce and stir well. Cook under the same heat for another 5 minutes and finally, add the corn, Swiss chard, scallions and cilantro. Saute for only one or two minutes and turn off the heat. Finally, add the extra virgin olive oil and pepper. Stir and serve warm.

 

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