Asian food is such a great source of inspiration for vegan dishes! And because I’m always in the mood for colourful plates, I decided to combine orange bell pepper with some greens and rice noodles. As for the seasoning, I love using sesam oil for my stir-fries as well as adding fresh ginger and soy sauce. This colourful and spicy recipe is super easy and perfect to bring back a little bit of warmth for those gloomy days!
Serving: 4 people
Total Time: 30 minutes
– 400g rice noodles
– 1 broccoli
– 1 orange pepper bell
– 1 ½ cup frozen green peas
– 2cm fresh ginger, finely chopped
– 2 bunches spring onions
– 2 tsp soy sauce
– 1 tbsp sesam oil
– 2 tbsp canola oil
Bring water to a boil in a large sauce pan and cook the green peas for 10 to 15 minutes. Drain and set aside. You can keep the boiling water to cook the pasta later on.
Rinse the broccoli and cut it into florets.
Rinse the orange bell pepperl, remove the stem and cut it into stripes.
Rinse the spring onions and chop them finely.
Pour 2 tbsp canola oil and 1 tbsp sesam oil into a wok and stir fry the veggies for 5 minutes over high heat. Season with soy sauce and stir up constantly.
Cook the rice noodles for 2 minutes. Drain them and pour them into the wok. Cook for another 2 minutes with the vegetables.