Lemon Chili Rice Noodles
Vegetarian. Gluten Free. Vegan. Dairy Free.
Lemon Chilli Rice Noods are the best. The rice noodles keep the dish light and the lemon, avocado and chilli keep it fresh. This is a dish best eaten straight after preparation as rice noodles don’t tend to last too well in the freezer or fridge.INGREDIENTS:
1 small ribboned zucchini (use a vegetable peeler to create long thin slices of zucchini)
1 cup of peas
½ a head of broccoli
1/3 cup of sundried tomatoes
¾ cup of diced green beans
2 handfuls of spinach leaves
2 tbsp of pepitas
2 tbsp of hemp seeds
2 tbsp of olive oil
juice of 1 ½ lemons
1/3 tsp of chili flakes
1 packet of rice noodles or Slendier Fettucine
Steam broccoli, peas and green beans for 3mins or until heated and slightly soft. Add spinach leaves and ribboned zucchini to the steamer and allow the leaves to wilt.
Rice Noodles; In the meantime boil 1.5 litres of water and place the rice noodles in a large pot or cooking bowl with the boiled water for 8-10mins or until the noodles are al dente, before draining the water.
OR if using Slendier Fettucine; drain liquid from the packet, place the fettucine in hot water for 1 minute before draining the water.
Once the spinach leaves have wilted drain the water from the steamer and mix the vegetables, lemon juice, olive oil, chili flakes, pepitas and sundried tomatoes with the rice noodles/fettucine.
Serve topped with avocado and hemp seeds. This light but satisfying dish is perfect warm or cold as a side salad or as a dish in itself.