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Fresh and Fast Vegan
by Amanda Grant
Rice noodles are one of those ingredients that you either love or hate. Prepared correctly, they can be delicious. They take very little time to cook, but it is always advisable to follow the instructions on the packet rather than a recipe, because the instructions vary depending on the size of the noodle. Cook the vegetables for as long as you like. Some people enjoy them with a little bite, others prefer them to be soft.
Preparation time: 20 minutes
Cooking time: 25 minutes
• 2 tablespoons sesame oil
• 2 garlic cloves, crushed
• 1 red cabbage, finely sliced
• 8 spring onions, finely sliced
• 5 carrots, finely sliced
• 5 celery sticks
• 4 tablespoons soy sauce
• 4 tablespoons sake
• 1½ cups (12¼ ozs.) rice noodles
• 1 bunch of chives, finely chopped
Heat the sesame oil in a saucepan. Add the garlic, cabbage, spring onions, carrots and celery, and saute over moderate heat for 10 minutes, until the vegeta- bles are soft Stir in the soy sauce and sake Simmer, covered, for an additional 15 minutes, or until the vegetables are cooked to your taste.
Meanwhile, cook the rice noodles according to the instructions on the packet.
Transfer the noodles to a large warm bowl, and spoon the vegetables on top. Scatter fresh chives over top, and serve
each serving contains: Calories 440 • Protein 8g • Fat 7g (saturated 1g) • Carbohydrates 85g • Fiber 8g • Calories from fat 14% • Excellent source of vitamins A and C • Good source of folic acid
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