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A vibrant Indo-Chinese stir-fry with perfectly cooked rice noodles and crisp, colorful vegetables tossed in a savory and tangy sauce. This popular street-food classic is quick to make and bursting with flavor, perfect for a weeknight dinner.
Cook the rice noodles.
Prepare the sauce mixture.
Stir-fry the aromatics and vegetables.
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A vibrant Indo-Chinese stir-fry with perfectly cooked rice noodles and crisp, colorful vegetables tossed in a savory and tangy sauce. This popular street-food classic is quick to make and bursting with flavor, perfect for a weeknight dinner.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 344.84 calories per serving with 6.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and finish the noodles.
Garnish and serve.
Add 200g of pan-fried tofu, paneer, or scrambled eggs along with the vegetables for a more substantial meal.
Replace the red chili sauce with 2-3 tbsp of Schezwan sauce for a spicier, more pungent garlic flavor.
Incorporate 1 cup of sliced mushrooms and a handful of halved baby corn with the other vegetables for added texture and flavor.
This recipe is naturally gluten-free as it uses rice noodles. Ensure you use a gluten-free soy sauce (tamari) to keep the entire dish gluten-free.
Loaded with colorful vegetables like carrots, cabbage, and capsicum, this dish provides essential vitamins, minerals, and dietary fiber, which aids digestion and overall health.
The rice noodles are a good source of carbohydrates, providing a quick and efficient source of energy to fuel your body and mind.
Ingredients like ginger, garlic, and capsicum are known for their immune-boosting properties and antioxidants, helping to protect the body against infections.
One serving of approximately 1.5 cups contains about 350-400 calories, primarily depending on the amount of oil and specific sauces used.
It can be a moderately healthy dish as it's packed with vegetables. To make it healthier, use minimal oil, increase the quantity of vegetables, and opt for low-sodium soy sauce.
The key is to not overcook them. Cook until just al dente, then immediately drain and rinse thoroughly under cold water to wash off excess starch. Tossing them with a teaspoon of oil also helps prevent sticking.
Yes, you can substitute rice noodles with whole wheat noodles or soba noodles for a higher fiber option. Adjust the cooking time according to the package instructions.
Hakka noodles are best enjoyed fresh and hot. Reheating can make the noodles dry and the vegetables lose their crunch. If you must, reheat quickly in a wok with a splash of water to add moisture back.
