Monday, November 29, 2010

Brown rice noodles with chilli oil

This is a colorful, spicy and healthy dish. I used brown rice spaghetti with rice bran and lots of vegetables to make this. It would taste very good with angel hair pasta or the chinese rice noodles ( thin ones). The brown rice spaghetti is slightly thicker and has a dense texture compared to the wheat pasta. However, it satisfied my craving for  Indo-chinese meal and it was quick and easy prepare.

Brown rice spaghetti 250 grams (about 2 fistful)
Ginger-garlic paste 2 tbsp
Frozen or steamed mixed vegetables (peas, beans, carrots, soybeans, onion, peppers)
Cilantro to garnish
curry powder
crushed red pepper
Soy sauce, salt to taste
Oil as required
Chilli oil


Boil the noodles as per directions (about 10 minutes). Heat oil in a pan and add ginger garlic paste, curry powder and crushed pepper and noodles. Stir well and add all the mixed vegetables, salt, and soy sauce. Garnish with cilantro and chilli oil.

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