Post by Mrs. M on Jul 25, 2002 12:51:41 GMT -6
Mrs. M's Special Recipes...
Spinach and Rice Noodles
Notes from Mrs. M
This is quick and healthy light meal: ready in ten minutes, but it tastes like it took you hours!
Do try and use rice noodles, because unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold.
This recipe combines a starchy food (noodles) with spinach. It is a healthy accompaniment to a chicken or fish dish (e.g. steamed chicken or Fisch in Hot Sour Sauce). However, I personally am quite happy to whip this up, and eat it on its own!
Ingredients
750g (1½ lb) fresh spinach
100g (4oz) rice noodles, rice vermicelli or rice sticks
1 tablespoon oil, preferably groundnut
2 tablespoons coarsely chopped garlic
1 tablespoon light soy sauce
2 teaspoons Chilli sauce
Method:
1) Wash the spinach thoroughly. Remove all stalks, leaving just the leaves.
2) Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. If you are using dried egg noodles, cook them for 3-5 minutes in boiling water, drain and then immerse in cold water until required.
3) Heat a wok or large pan to moderate heat and add the oil.
4) Put in garlic and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, soy sauce and chilli sauce and continue to stir-fry for another 4 minutes.
5) Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.
Plaigerised from:
www.kenhom.com/en_recipe.htm
Spinach and Rice Noodles
Notes from Mrs. M
This is quick and healthy light meal: ready in ten minutes, but it tastes like it took you hours!
Do try and use rice noodles, because unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold.
This recipe combines a starchy food (noodles) with spinach. It is a healthy accompaniment to a chicken or fish dish (e.g. steamed chicken or Fisch in Hot Sour Sauce). However, I personally am quite happy to whip this up, and eat it on its own!
Ingredients
750g (1½ lb) fresh spinach
100g (4oz) rice noodles, rice vermicelli or rice sticks
1 tablespoon oil, preferably groundnut
2 tablespoons coarsely chopped garlic
1 tablespoon light soy sauce
2 teaspoons Chilli sauce
Method:
1) Wash the spinach thoroughly. Remove all stalks, leaving just the leaves.
2) Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. If you are using dried egg noodles, cook them for 3-5 minutes in boiling water, drain and then immerse in cold water until required.
3) Heat a wok or large pan to moderate heat and add the oil.
4) Put in garlic and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, soy sauce and chilli sauce and continue to stir-fry for another 4 minutes.
5) Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.
Plaigerised from:
www.kenhom.com/en_recipe.htm