If you can boil water, you can make this dinner. I didn’t even use a pot or a knife.
Asian Rice Noodles
Start the water. Assemble the ingredients.
In the fridge I had shredded carrots, green onions and some cooked shrimp in the frezer. I have in the past also added broccoli, cooked (left over) chicken, tofu, chopped water chesnuts, bean sprouts…….Add what you like or what you have. Next make the sauce.
I start with a 1 cup measuring glass. Adjust to your preference- I add 1/4 c. soy sauce, 2 Tbsp sugar or honey, 2 Tbs rice wine vinegar, 1 tsp chopped garlic, 1 tsp grated ginger and a few dashes of sesame seed oil. If you like some heat, add red pepper flakes.
I hear the kettle whistling……..
Put the noodles in a heat proof bowl. My shrimp was frozen, so I added it on top and poured the hot water over. Let sit for 5 minutes. Then drain the water.
I used my kitchen scissors to cut the green onions and I dumped in the carrots. Pour the sauce over and give it a toss.
Dinner in a flash. Easy clean-up. Great meal to use up what you have. No super skills necessary. Asian Rice Noodles.