This is more of a guide in an actual recipe. Since amounts depend on taste, appetite, and the number of people you are feeding, it is hard to get exact amounts. I will give approximate guidelines. None of the quantities are critical.
This recipe can be vagan if you use olive oil rather than butter.
If you have an allergy to rice, you can use other types of noodles, such as corn, buckwheat or (gasp!) wheat.
Ingredients
- Rice noodles
- Butter or olive oil
- Hemp oil (optional)
- Curry powder (gluten-free)
- Chili powder
- Soy sauce (gluten-free/wheat-free)
- Fresh carrot and/or other vegetables.
Recipie Directions
Boil enough water in which to cook the rice noodles. Thin rice noodles take about three minutes. Thick rice noodles take closer to five minutes. Sample a noodle every so often, so you can get it to the consistency that suits you.
While the noodles are boiling, cut up fresh vegetables .
When the noodles are ready, drain into a colander. Cover the colander with a lid, to keep the heat in.
Melt the butter in the same pot you use to cook the noodles. When the butter is melted, add the chili powder and curry powder. I like about 1/8 teaspoon of chili powder, and 1 teaspoon of curry powder. This gives the dish is strong taste and makes it mildly hot. Adjust the spices to your own taste. If you use all of oil instead of butter, there’s no need to heat the oil. You can still mix the oil and the spices in the pot.
Add the noodles to the pot, and stir the noodles until they are well coated with the spiced butter/oil.
Add some soy sauce – about 2 tablespoons. Stir until the soy sauce is well distributed.
At some hemp oil if desired. 1 tablespoon is about right.
Add chopped vegetables, and stir some more.
If you are serving more than one person, it is easier to add the vegetables separately to each plate, and then put the noodles on top.