This quick rice paper noodles stir fry made with Emborg Malaysian wok mix, is the easiest, most comforting, most delicious meal ready in less than 20min! The dressing is made from pantry and fridge staples. The veggies are frozen, which means not only are they super convenient and ready to use but they also retain all the crunch, the flavor and the nutrients thanks to @emborgarabia’s freezing techniques.
They harvest the veggies at their peak and they freeze them within hours!
It’s a win win situation for all!
Rice Paper Noodles Stir Fry
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This quick rice paper noodles stir fry made with Emborg Malaysian wok mix, is the easiest, most comforting, most delicious meal ready in less than 20min! The dressing is made from pantry and fridge staples. The veggies are frozen, which means not only are they super convenient and ready to use but they also retain all the crunch, the flavor and the nutrients thanks to @emborgarabia’s freezing techniques.
They harvest the veggies at their peak and they freeze them within hours!
It’s a win win situation for all!
Ingredients
For the Dressing
- 1 tbsp toasted sesame seeds
- 1/4-1/2 tsp chili flakes
- 3 tbsp chopped green onions
- 1 small piece of ginger, finely sliced
- 1 tbsp chopped garlic
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
For the Noodles and Vegetables
- 12 sheets of rice paper, cut into medium strips
- Extra sesame oil
- 300g frozen Malaysian WokMix
To decorate
- Toasted sesame seeds
- Chopped green onions
Method
- 1)
Measure all the dressing ingredients into a small heatproof bowl: toasted sesame seeds, chili flakes, chopped green onions, ginger, and garlic.
- 2)
Heat the sesame oil until very hot, then carefully pour it over the ingredients in the bowl. It will sizzle and release aromatic flavors.
- 3)
Add both soy sauces (light and dark) to the mixture and stir well. Set aside.
- 4)
For the rice paper noodles, cut the rice paper sheets into strips. Briefly dip the strips into boiling water until they soften slightly (this should only take a few seconds).
- 5)
Remove the strips from the water and drizzle a tiny bit of sesame oil over them to prevent sticking. Set aside.
- 6)
In a shallow frying pan, heat the sesame oil over medium heat.
- 7)
Add the Malaysian Wok Mix vegetables and sauté gently for about 6 to 8 min, or until the tender but with a slight crunch.
- 8)
In a large serving dish, add the noodles and the dressing, mixing well to make sure they are well coated. Add the sautéed vegetables and toss everything together until evenly combined.
- 9)
Garnish with a small pinch of toasted sesame seeds and chopped green onions.
- 10)
Serve immediately.