Active Time: 10 minutes
Total Time: 15 minutes
Yield: Makes 1 Bowl
RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.
INGREDIENTS FOR STIR-FRY:
2 CUPS WATER, 1 CUP VERMICELLI NOODLES, 1/2 CUP BELL PEPPERS, 2-3 GREEN CHILLIES, 1 TSP OLIVE OIL, 1TSP GINGER-GARLIC PASTE, 2-3 TSP COCONUT MILK
INGREDIENTS FOR THE COCONUT-CARAMEL PASTE:
1/2 TSP CHILLI FLAKES, 1/2 TSP PEPPERCORNS, 1 TSP GARLIC-GINGER PASTE, 1 TSP SALT, 1 TSP SRIRACHA SAUCE, 1 TBSP COCONUT SUGAR, 1 TBSP SOY SAUCE
Step One: Make the sweet paste.
Combine coconut sugar and soy sauce in a small bowl; microwave for 20 seconds till the sugar dissolves; remove. Add chilli flakes, garlic-ginger paste, salt and sriracha sauce. Mix well.
Step Two: Boil the rice noodles.
Heat water in a steel pot over low flame. Add salt. Throw in the rice noodles. Let them rest. Remove the rice noodles when they turn soft.
Step Three: Sauté the veggies.
Heat oil in a pan. Once it begins to splutter, add the ginger-garlic paste along with the veggies. Stir it all in the pan till they look slightly charred.
Step Four: Mix everything.
Add the rice noodles and the coconut-caramel paste. Pour the coconut milk in the pan and mix thoroughly.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.