FLAT RICE STICKS WITH VEGETABLES & CHILLI SWEET SAUCE, Vegetarian, Triple Duty

Rich Chilli Sweet Vegetables & Noodles continues Chinese New Year celebrations...

Flat Chinese Noodles with veg in a robust Chilli Sweet Sauce

It may not look it but this dish has a bit of a kick; it's for adventurous palates or  kids with sophisticated appetites.  

The sauce (unlike 67's Lower-Sugar healthier Sweet Chilli Dipping Sauce) is thick and robust; the sturdy flat noodles - affectionately known as rice sticks or Ho Fun - soak up flavours beautifully.

'Ho Fun' Noodle Sticks

Flat Noodle Sticks are more solid and have greater culinary 'heft'  than the usual strands of Asian noodles (see how to use your noodle/s).  Flat sticks stand up well in intense Asian dishes, especially those with black beans or chillis.

The flat noodles do require proper cooking for 10 mins in boiling water rather than just soaking.  But from there they are simply drained, cooked and stirred into a sauce.

The photo above shows a vegetarian side dish but it can easily become a main course with the addition of cooked meat, fish or plant protein.

Cost: depends on what's in the cupboard but a minimum of say £3.50'ish

Feeds: 2-3

Ingreds:  

2-3 nests of rice stick noodles

Sauce:

125ml water

125ml rice vinegar (67 didn't have any and used 50-50 apple cider & white wine vinegar)

     4 tablespoons maple syrup or honey

   50gm/1.75oz sugar (67 used low sugar apricot preserves)

     1 tsp finely grated peeled ginger

     1 tsp finely grated garlic

     1 fresh red chilli or 1/4 tsp chilli flakes

     1-2 tablespoons soy sauce (the minimum for anyone with blood pressure issues)

      1-2 tsp hot sauce (sriracha?) or a few shots tabasco

     1 tsp tomato paste

     1 tbsp cornstarch or rice flour mixed with 2 tbsp cold water (opt)

Vegetables:

1 tablespoon groundnut or plant oil (not olive)

1 large courgette, cut into batons

couple of handfuls mushrooms, in med slice

generous handful grape (small) tomatoes, halved

Garnish:

toasted sesame seeds

toasted sesame oil

Equipment: large frying pan with lid, serving dish with a lip       

Method:

1. Noodles: Bring a medium pan of water to boil; drop in noodles; bring back to the boil and let bubble 2 mins; use chopsticks or tongs or a fork to separate the strands; turn heat down; simmer 6-7 mins.  The noodles should not be cooked through; they will cook further in the sauce.  Drain; plunge into a bowl of cold water; drain again; set aside
2. Sauce: Whisk sauce ingredients in small saucepan; bring to the boil; simmer 3-5 mins; set aside, keep warm 
3. Vegetables: Set a large non-stick frying pan (with a tight-fitting lid) over high heat; when it is very hot and smoking slightly, add a little oil.  Toss in courgette batons in one layer, leave a minute or two until golden brown underneath; toss & stir fry another minute; decant into a bowl
4. (Heat is still on high.)  Add mushrooms, toss until beginning to brown and the rawness is gone - maybe 2-3 minutes.  Add the tomatoes and the courgettes; stir.
5. Add noodle sticks and about half of the Chilli Sweet Sauce; use chopsticks or tongs to combine well.  It will take some combining to integrate the veg with the noodles.
6. Turn heat down to med-high, clamp on the lid; leave 1-2 mins, stirring every now and again, or until veg are done to your liking.
7. The sauce will be quite liquid; if you prefer it thicker, add a cornstarch or rice flour slurry (as in ingredients).  If there sauce has thickened too much, add more from the leftovers
8. Pour into serving dish and scatter over sesame seeds and toasted sesame oil
9. Serve remaining sauce in a jug 

Comments:

'Quite a change from the usual subtly flavoured  67 dishes but I really liked its punch.  It won't appear as often as the healthier stuff on my table but really great for a change.' Retired writer

Tip:

If you liked this, you will also like: Almost Instant Rice Noodles with Pork

 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.