Broccoli and Rice Noodle Stir‑Fry

Name: Broccoli and Rice Noodle Stir‑Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Vegetarian Asian Noodle Pan
Ingredients: 350 g vegan buckwheat noodles; Salt; 330 g bamboo shoots in strips (1 jar); 2 red bell peppers; 1 broccoli head; 5 tbsp soy oil; 1 tsp minced garlic; 1 tbsp chopped shallots; 3 tbsp Soy sauce; 3 tbsp sweet soy sauce; black pepper (freshly ground); 50 g mixed rice crackers

Prep: 20min

| Servings: 4 | Cook: 10min

A noodle pan with broccoli and rice crackers is a recipe featuring fresh ingredients from the noodles category. Try this and other recipes from Spoonsparrow!

Ingredients

350 g vegan buckwheat noodles
Salt
330 g bamboo shoots in strips (1 jar)
2 red bell peppers
1 broccoli head
5 tbsp soy oil
1 tsp minced garlic
1 tbsp chopped shallots
3 tbsp Soy sauce
3 tbsp sweet soy sauce
black pepper (freshly ground)
50 g mixed rice crackers

Instructions

1.
Cook the noodles according to package instructions in plenty of boiling salted water until al dente. Meanwhile, drain the bamboo shoots in a sieve. Wash and slice the bell peppers into strips; wash the broccoli, break into florets and cut the florets into thin slices. Drain the cooked noodles.
2.
Heat the soy oil in a wok or large pan, then stir‑fry garlic, shallots, broccoli, bell pepper and bamboo for 3–4 minutes while stirring. Add the noodles, both sauces and season with pepper. Serve on deep plates, breaking the rice crackers into small pieces and sprinkling them over the top.