Brown rice noodles – 2 cups (I use Annie Chun’s Maifun noodles), Onion – 1 small chopped, Shredded carrots – 1 cup, Green peas – 3/4 cup, Raw Spanish peanuts – half cup, Minced fresh garlic – 2 teaspoons, Minced fresh ginger – 1 teaspoon, Soy sauce – 2 tablespoons, Sesame oil – 1 tablespoon, salt and pepper to taste.
Procedure:
Step 1 – Bring water to a boil in a saucepan and cook brown rice noodles for 4 to 5 minutes until al-dente. Drain and rinse with cold water to stop the cooking process. Set the noodles aside.
Step 2 – In a skillet, heat sesame oil on medium heat and saute onions, raw peanuts, shredded carrots and green peas until onions are lightly browned. Add minced garlic and minced ginger and saute for a couple more minutes. Add the cooked noodles, soy sauce and pepper and mix everything evenly. Add salt if needed. Garnish with sesame seeds and chopped green onions if you have them handy. Enjoy!
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Ingredients:
Brown rice noodles – 2 cups (I use Annie Chun’s Maifun noodles), Onion – 1 small chopped, Shredded carrots – 1 cup, Green peas – 3/4 cup, Raw Spanish peanuts – half cup, Minced fresh garlic – 2 teaspoons, Minced fresh ginger – 1 teaspoon, Soy sauce – 2 tablespoons, Sesame oil – 1 tablespoon, salt and pepper to taste.
Procedure:
Step 1 – Bring water to a boil in a saucepan and cook brown rice noodles for 4 to 5 minutes until al-dente. Drain and rinse with cold water to stop the cooking process. Set the noodles aside.
Step 2 – In a skillet, heat sesame oil on medium heat and saute onions, raw peanuts, shredded carrots and green peas until onions are lightly browned. Add minced garlic and minced ginger and saute for a couple more minutes. Add the cooked noodles, soy sauce and pepper and mix everything evenly. Add salt if needed. Garnish with sesame seeds and chopped green onions if you have them handy. Enjoy!