Fried rice noodles with vegetables are a classic of Asian cuisine. Depending on your taste, they can also be prepared with chicken, prawns, tofu, or scrambled eggs.

The addition of peanuts at the end is a garnish stolen from the classic Pad-Thai. They add flavour and crunchiness to the dish. Also, if you choose this vegetarian version, the peanuts will contribute to the intake of protein.

Finally, choose the vegetable you like most. A classic for this salad is green beans, courgettes, carrots, and sugar snaps.

Ingredients

For 4 people, the preparation time 15 minutes:

225gr rice noodles
Boiling water
1 shallot
Chilli pepper
Fresh ginger
1 clove garlic
soy sauce
150gr sugar snaps
150gr mini-corns
150gr mushrooms
Parsley or coriander
Roasted and salted peanuts
Fresh spring onion
Lemon or lime
pepper

Method

1 – In a bowl, place the rice noodles, submerge them in boiling water for two minutes, then drain and rinse them in cold water.

2 – Wash, peel and cut the sugar snaps and mini corn.

3 – In a very hot pan, add a drizzle of oil and toss in the shallot is cut into thin slices, chilli, fresh ginger and garlic, let it brown for a few minutes, and add a few tablespoons of soy sauce black pepper. Then add the sliced mushrooms and fresh peas.

4 – Cook everything for a few minutes. Finally, add the mini corn and the rice noodles. Mix so that all the flavours are well absorbed by the spaghetti, adjust the flavour, adding more soy sauce, if necessary, pepper and chilli. Serve with parsley or fresh coriander, spring onion, peanuts and a squeeze of lime or lemon.