These vegetarian noodles are a good dish to serve with the fish (see recipe below). You get a starch and lots of vegetables together.
Use the broad rice noodles that you would use for Pad Thai.
Servings: 4
Ingredients
8 ounces rice noodles
Sauce
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon sambal oelek (or to taste)
1 tablespoon lime juice
1/2 teaspoon grated lime rind
2 tablespoons oyster sauce
1/4 cup water
Stir fry
2 tablespoons vegetable oil
1 tablespoons chopped garlic
1 tablespoons chopped ginger
2 medium zucchini, cut in half lengthwise and sliced on the bias
50 grams (2 ounces) thin green beans, stem ends removed, halved if long
250 grams (8 ounces) wild mushrooms, thickly sliced (5 cups)
1/4 cup coriander sprigs
Method
Soak noodles in hot water to cover for 15 minutes or until softened. Drain and rinse with cold water and reserve.
Combine fish sauce, sugar, sambal oelek, lime juice and rind, oyster sauce and water and set aside.
Heat wok over high heat. Add oil and swirl carefully to coat. Add ginger and garlic. Stir fry for 30 seconds or until fragrant. Add zucchini and green beans.
Stir fry for 2 minutes or until beginning to soften. Add mushrooms and fry for 1 to 2 minutes more or until just cooked.
Add noodles and toss to combine. Add sauce and toss until noodles are coated.
Bring to a boil and cook 1 to 2 minutes more or until noodles have softened. Sprinkle with coriander sprigs.
Lucy Waverman