Rice Noodles with Vegetables part 1

 

We consume rice noodle in few ways. One is sautéed it with vegetables. Almost like panfried noodles but with less fat of course. Some of the staple vegetables we add to our noodles are carrots, white cabbage, leeks white and green parts. I add eggs and salted fried fish (sound kind of funny right, but it is part of Malaysian infusion of panfried noodles). If you are not a huge fan of fish you may add any meat you like. 

What you need
A small piece of Ginger skinned and finely chopped
3-4 garlic cloves skinned and finely chopped
1 onion skinned and chopped
2-3 carrots skinned and thinly sliced to sticks
1 cup of sliced cabbage
1 leek green and white part thinly sliced as match sticks
salted cod fish (cut into small pieces and fried) 
3-4 eggs made into an omelet and sliced 
Cook the noodles according to the package directions
3 table spoons of light soy sauce
Freshly ground black pepper to serve

First add 2-3 tablespoons of butter and sauté garlic and ginger, add the onions. When the onions are translucent add the vegetables start with carrots, cabbage, white part of the leeks. Cook them for about 30 seconds in high heat now add the cooked rice noodles ( I usually cook them and leave them in the water and add it with a little bit of water from the noodles). This will keep the noodle moist. Next mix in the omelet, fried cod.  Add the green parts of the leeks and drizzle the soy sauce on top and mix them well keep it in heat for 30 more seconds and serve it while it is hot and don’t forget to add freshly ground black pepper to it!

Simple and easy!