That is, one not eaten from a Tupperware container.
Being Chinese means I actually rarely eat salads and such for lunch and we rarely keep bread in the house. Instead, we keep a noodle shelf in the fridge and pantry and they’re always well-stocked.
This rainbow rice noodle recipe is something I made in just 15 minutes when hunger kicked in and I still had pages and pages of tasks to complete. It’s simple, packed with flavour, texture and crunch and really easy to adapt. Crispy noodles with crunchy vegetables and hearty meat.
If you’re vegetarian or vegan, this one is still great for you, just whip out the meat and replace with vegetables like mangetout, babycorn and add tofu. (My favourite way to cook tofu is panfried for a few moments with sautéed onions!)
It’s one of Mish specialities in that you prepare as you cook!
Serves 1. Takes 15 minutes
- A handful of flat rice noodles
- Chiquito peppers (choose red, orange and yellow ones for a sweeter flavour)
- Spring onions
- Char siu pork
- Light soy sauce
- Chilli flakes
- Salt and sugar to taste
- Cooking oil of choice (I use coconut!)
- Wash your vegetables and crush your garlic bulbs beforehand.
- Add a small amount of cooking oil to a pan and ensure the oil covers the entire base.
- Once your oil is heated, place your garlic and flat rice noodles in the pan on a low-medium heat.
- Chop your chiquito peppers into bitesize pieces. You don’t want them too small. Add to your noodles and stir in. The noodles should be starting to crisp in parts. We’re looking for some soft noodles and a few to be crisp!
- Now cut the spring onions into 2” lengths. Add to your noodles and pour in 2 tablespoons of light soy sauce.
- Chop your meat into bitesize pieces and add. Here you can simply add the rest of your vegetables, if you’re adapting the recipe.
- Carefully stir in and sprinkle a teaspoon of chilli flakes. This will add a fiery punch but it’s not too spicy, either.
- Add a pinch of salt and sugar to taste and mix in.