Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Noodles + Vegetables
200g thin rice noodles
1-2 Tbsp coconut oil
1 medium red onion, peeled and diced
1 green capsicum, cut into short lengths
½ orange or yellow capsicum, cut into short lengths
1 cup purple cabbage, shredded
3 large spring onion stalks, trimmed and diced
4 medium asparagus stalks, trimmed and diced
1 cup vegetable broth
¼ cup gluten free soy sauce
1 Tbsp rice wine vinegar
1 Tbsp lemon juice
2 tsp sesame oil
1 Tbsp chili paste
1 Tbsp ground turmeric
1 tsp curry powder
1 tsp paprika
½ tsp ground ginger
Salt and Pepper to taste
Cook rice noodles according to packet instructions. I heat a medium sized pot halfway up with water, bring to a boil, turn down low and add rice noodles. Stirring on low heat for 5 minutes until tender. Drain water and set aside.
Heat 1 tablespoon oil in a large fry pan over high heat, add onion and sauté until translucent.
Add another tablespoon of oil to pan, add all chopped vegetables and cook on medium heat until vegetables are tender.
Meanwhile, begin sauce.
In a medium sized mixing bowl, add all sauce ingredients and whisk together until well combined.
Run rice noodles under hot water to loosen them, add noodles to vegetables and stir until well combined.
Gradually pour sauce into pan, mixing well after each addition, cooking over low-medium heat.
Once noodles have been heated through and vegetables are cooked, take off heat.
Store leftovers in an airtight container, refrigerated, for 2-3 days.