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Chickpeas, please!

Asian Rice Noodles with Green Vegetables

An Easy Weeknight Dinner
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 200 g rice ribbon noodles about 7 oz
  • 1 small zucchini sliced into half-moons
  • 1/2 broccoli cut into florets
  • 1 green bell pepper thinly sliced
  • 1/2 cup shelled edamame fresh or frozen
  • 2 garlic cloves thinly sliced
  • 2 cm 1-inch piece fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tbsp cornstarch or potato starch
  • 2 tbsp cooking oil
  • salt to taste

Method
 

  1. Cook the rice noodles according to the package directions. Drain and set aside.
  2. Thinly slice the garlic and grate the ginger.
  3. Cut the zucchini into half-moons, slice the bell pepper into thin strips, and divide the broccoli into bite-sized florets.
  4. Heat the oil in a large skillet or wok over medium heat.
  5. Add the garlic and ginger and cook for about 2 minutes, stirring frequently so the garlic doesn't burn.
  6. Add the zucchini, broccoli, bell pepper, and edamame.
  7. Pour in the soy sauce and 1/3 cup water. Cover and cook until the vegetables are tender but still slightly crisp.
  8. Meanwhile, whisk the cornstarch with 1/2 cup cold water until completely smooth.
  9. Pour the slurry into the pan and bring to a simmer, stirring until the sauce thickens.
  10. Add the cooked rice noodles and toss everything together until evenly coated.
  11. Serve immediately.