Vegan Stir Fry with Rice Noodles and Quinoa
Ingredients
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp chilli flakes
- 1.5 tsp tamarind
- 3 cloves of garlic
- Thumb of ginger
- 500g rice noodles
- Carrots
- Bell peppers
- Quinoa
- Bean sprouts
- Broccoli
- Coriander
- Sesame seeds
- Peanut oil
- Roasted peanuts
Preparation
Always taste as you cook to adjust flavors for your tastebuds. If you want more salt, add more soy sauce; for more acidity, add fresh lime; for more sweetness, use maple syrup.
Never overcook vegetables! A little crunch is key.
Slightly undercook and cool rice noodles completely before adding them with everything else.
Save a little water from the cooked rice noodles in case you need to loosen them a little when mixed with everything else.
Season with salt last, letting the soy sauce do its thing first.
Add a quality peanut oil or sesame oil once the dish is complete to get the flavors and nutrients without cooking the oil, and it lubricates the noodles.