Thursday, June 12, 2014

638. Rice Noodle Red Capsicum Stir-Fry

Oh the memories evoked from this simple simple dish!
Summers and people bygone...

Thin rice noodles need very little cooking. The biggest mistake you can do is soak them in hot water; it is unnecessary. Fifteen minutes of soaking in cold or room temperature water is sufficient to rehydrate them.
Red sweet peppers (capsicums) are sauteed with a little garlic form the base flavors. A little tomato paste diluted in water bring the dish together.
This is the ultimate light summer lunch, perfect for lazy afternoons without compromising taste and satiety.
Obviously, few Arab men would even remotely consider this as a lunch, so I made a roasted honey ginger salmon fillet to top the noodles.


200g rice noodles
4 cloves garlic, grated
2 red capsicums
3 Tbsp oil
2 Tbsp tomato paste
3/4 cup water
1/2-1 tsp salt


Soak the rice noodles in cold or room temperature water for at least 15 minutes.
Slice the red capsicums thinly lengthwise.
Dissolve the tomato paste and salt in the 3/4 cup water.
In a deep pan or wok over high heat, saute the sliced red capsicum and grated garlic for 2-3 minutes.
Drain the noodles and add to the pan, using a tong to incorporate.
Pour in the dissolved tomato paste and continue stirring with the tongs by lifting and swirling.
Cover the lot and simmer over medium heat for no more than 5 minutes.
Serve immediately, topped with a salmon fillet if you like.

 صحة و عافية

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