The beauty of Asian food…
Have you ever been to an Asian restaurant where the food you were served didn´t look nice? Me neither. When I think back of the last Asian food I had I´m always craving for more. So was yesterday, when I decided I had to recreate that beautiful veggie stir-fry I had three days before in a japanese restaurant…
The open secret of the beauty is to fry the veggies only for a very short time, so they keep their fresh look and also their flavor. Of course the result gets better if you use a wok, but I found that also a normal pan works perfectly fine (though I really have to invest in a wok… It´s so much more sophisticated ;))
As I always like to have something sweet with the savoury, I added some fried pineapple to the dish and arranged it together with rice noodles to make this Thai Noodle Bowl with Fried Pineapple.
- 50 g rice noodles
- 100 g pineapple
- 1 Tbsp sesame oil
- 1 onion, sliced
- Chili, minced (to taste)
- Ginger, minced (about a 1 cm-cube)
- Snow peas, halved
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 2 mini bok choi, roughly chopped
- 1 Tbsp maple sirup
- 2 Tbsp tamari
- 1 Tbsp rice vinegar
- Black pepper
- Spring onion, chopped
- 1/2 a handful of roasted peanuts
- Cook the rice noodles according to the package instruction, then rinse with cold water and set aside.
- Cut the pineapple into about 1 cm-thick slices.
- Heat oil in a pan, set to medium heat and add the onion, chili and ginger. Sauté for about 2 minutes, then add the pineapple slices to the pan. Turn the heat up and fry along with the onions for 2 minutes from each side. Set the pineapple aside, the onions remain in the pan.
- Add the snap peas, carrot, bell pepper and the chopped stems of the bok choi to the pan. Fry at high heat for about 2 minutes, then lower the heat and stir in the maple sirup, tamari and rice vinegar. Simmer for 3 minutes, add the chopped leaves of the bok choi and simmer for another few minutes. Season to taste with salt and black pepper.
- For serving, arrange the veggies on a plate with the noodles and top with spring onions and roasted peanuts.