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Today I am sharing Baby corn and mushroom noodles .The flat rice noodles are marvellous in all forms. This one with authentic Chinese flavours is my absolute favourite. The best part about this recipe is that its very versatile. You can use any vegetable, throwing in your favourite topping.

Furthermore, Add as much fresh vegetables as you can, like carrots, cabbage, spring onions, mushrooms and a lot more. You can add peanuts and garlic too. In this recipe I added mushrooms and baby corns to give it a different look.

Trust me when you take the 1st bite, you wouldn’t be able to stop. The sauce is really easy to whip up too. Just throw in a few sauces together, and a perfect sauce for this recipe is ready.

What is Flat Rice Noodles:

Flat rice noodles (with a shape similar to fettuccine) and rice vermicelli (with a shape similar to angel hair pasta) are popular types of Asian rice noodles (also called rice sticks) that are available in Asian markets and some supermarkets. They’re made from rice flour and water, with the addition of tapioca or cornstarch to enhance their chewy texture and transparent appearance.

Can you use any regular noodle for this recipe?

Yes!! You can use any noodle to make this recipe the only difference is regular noodles are made with wheat, rice noodles are made with rice.

They have a totally different flavour and texture, and although each has its own collection of recipes, they can usually be swapped over without problem.

Lastly, Did you like the recipe ? keep visiting for new exciting recipes and if you are looking for some continental recipes please visit my Blog category Asian food you will find mouthwatering recipes like:

Baby corn and mushroom glass noodles

Recipe by Minal SharmaCourse: MainCuisine: ChineseDifficulty: Medium
Servings

4-5

servings
Prep time

35

minutes
Cooking time

30

minutes
Calories

300

kcal

Baby corn and mushroom noodles recipe.. in this recipe boiled noodles are tossed with garlic, ginger, chopped vegetables, soy sauce, chilli sauce and spices

Ingredients

  • For the Noodles:
  • 250 gms of Flat Rice Noodles

  • 1 Tbsp Olive Oil

  • 1 Tbsp Sesame Oil

  • ¼th cup Chopped Garlic

  • ½ cup Carrots

  • ½ cup Mushrooms

  • 2 Onion

  • ½ cup cabbage

  • ½ cup Fresh Herbs like Cilantro, Green Onions & Basil

  • Salt to taste

  • Red Paprika Powder to taste

  • For the Sauce

  • 2 tbsp Soy Sauce

  • 2 tbsp Thai Sweet Chilli Sauce

  • ½ tsp Vinegar

  • 1 tsp Chilli Sauce

  • 1 tsp Sugar

  • 2 tbsp Vegetable Broth

  • ½ cup Peanuts ( Coarsely Grounded) optional

Directions

  • Soak the uncooked noodles in cold water. After 10 mins, just soak them in boiling water for about 5 mins..drain and keep aside.
  • Cut the vegetable in any shape you like. I like them a bit chunky. Diced them into big chunks.
  • Mix all the sauce ingredients together and keep aside.
  • In a pan, heat olive and sesame oil. Once heated add in garlic and half the peanuts. Toast until brown.
  • Now add all the other vegetables except the fresh herbs. Cook for about 3..4 mins until the vegetable are soft. Throw in the sauce.
  • Mix gently.
  • Top it with lots of Fresh Herbs and Peanuts.

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