Rice Noodles with Vegetables

Cooking method

1. Step 1:

   

   How do you make rice noodles with vegetables? Gather your ingredients. First, cook the rice noodles until just short of done. Follow the directions on your package — for mine, it was enough to cover them with boiling water and let them soak for 20–25 minutes.

2. Step 2:

   

   Wash, peel, and cut the carrots into thin matchsticks. To speed things up, you can grate them on a medium or julienne grater — I used a julienne grater.

3. Step 3:

   

   Wash the young zucchini and summer squash and cut them into thin matchsticks too. If yours are older, peel them and scoop out the seeds.

4. Step 4:

   

   Once the noodles have soaked, rinse them thoroughly under cold running water.

5. Step 5:

   

   Wash the red bell pepper, remove the seeds and ribs, and cut it into thin strips. For a more colorful dish, use peppers of different colors.

6. Step 6:

   

   Heat a deep skillet over high heat. Add the vegetable oil and let it get hot. Add all the vegetables and stir-fry for a few minutes, tossing to combine.

7. Step 7:

   

   If you cut the vegetables small enough, they'll soften in no time. That's the moment to add the soy sauce and Worcestershire sauce. Salt if needed, and add the fresh garlic pressed through a garlic press. Season with pepper to taste.

8. Step 8:

   

   Once the sauce comes to a boil, add the rinsed noodles. Toss everything thoroughly so the noodles heat through — they should turn more supple.

9. Step 9:

   

   Wash the parsley and shake it dry. Chop it coarsely — you can even just tear it by hand. Add it to the dish and toss. Keep everything on the heat for a couple more minutes, then it's ready. Enjoy!