Rice noodles with vegetables in Asian style

I like Asian cuisine very much. Not all, of course. For example, I respect various woks with different noodles or rice. All ingredients for the sauce can be found at big supermarkets on the shelves with Asian food somewhere near soya sauces. If you can’t find the oyster sauce, I’d recommend you not to be nervous about it and just to cook without it. Especially if you are following the Lent.

Cooking time — 30 min
Complication — simply

In recipe book

Main ingridient: vegetables
Category: vegetable dishes
Kitchen: asian, vegetarian

Cause: healthy food, for every day, abstinence
Preparation: cook, fry

portions

Ingredients:

Rice noodles – 150 g;
Champignons – 250 g;
Sweet pepper – 1 small;
Chili pepper – 1 pc;
Small marrow or zucchini – ½ pc;
Ginger – a piece 10 cm;
Garlic – 3 cloves;
Soya sauce – 6 tbsp;
Oyster sauce – 2 tbsp;
Rice vinegar – 1 tbsp;
Brown sugar – 1 tbsp;
Starch – 2 tea spoons;
Sesame oil – 2 tbsp;
Oil – 3 tbsp;
Sesame – 2 tbsp;
Cilantro – a bunch.

Step 1

The instruction for rice noodles says you need to wash it out with cold boiled water before further cooking, so you may wash it out and cook. Finely chop cilantro.

Step 2

Prepare all vegetables and sauce in advance because we are going to throw them to the frying pan one by one and to fry 5-7 minutes. So, peel champignons (or wipe them out with a wet napkin) and cut into slices.