Vegan Fried Rice Noodles, gluten free

Instructions

1. Put the noodles in a large bowl. Pour over just-boiled water to cover the noodles. Let stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel for 5 minutes, then transfer to a bowl. If you have time, leave the noodles to dry on a second clean tea towel for 10 minutes before putting in the bowl. This will help them stay separate as they cook.
2. Mix all the ingredients for the curry paste in a small bowl until combined.
3. Heat 1 tbsp of the sunflower oil in a skillet or wok over a high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the green leaves. Stir-fry for 10 seconds more. Move all the vegetables to the sides of the wok, leaving the center clear.
4. Add another spoon of oil, wait for the skillet to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for 1 minute.
5. Then add the curry paste and stir-fry with the noodles and vegetables for 30 seconds. Sprinkle over spring onions and red chili flakes to serve.
6. Enjoj!

• Servings : 2
• Ready in : 10 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Kids are cooking, Lunchbox Menu for school, Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer, recipes for winter, Vegetables and site dishes
• Ingredient : Carrots, Celery sticks, Chilli, Curry, Dock leaves, Dried hot chilis, Green cabbage, Green onions, Hot pepper flakes, Red onion, Rice noodles, Sesame oil, Soy sauce, Spinach, Sunflower oil