Now, I can’t pronounce this meal but it was totally lush. We had a Japanese cuisine day, utilising the skills and diversity of our volunteer team, and this was a winner!
1 pack of gluten free brown vermicelli noodles
900g rainbow vegetable stir fry, which is: grated carrot, shredded cabbage, finely chopped onion, pepper and a pack of bean sprouts.
3 tbsp soy sauce
3 tbsp rice wine vinegar
1 tsp fresh ginger, finely chopped
2 cloves of garlic peeled and finely chopped
1 x 25g pack of fresh coriander, finely chopped
Bring a large pot of water to the boil. Cook the vermicelli for 4 minutes. Drain and rinse quickly in cold water so that the noodles don’t stick together.
In a small bowl, combine the soy sauce and rice wine vinegar and coriander
Heat oil in a large frying pan and add the ginger and garlic. Then add the rainbow vegetables and saute for about 5 mins.
Add the noodles to the frying pan, and the prepared sauce and mix well, cooking for another 2 minutes
Serve straight away