Healthy and filling Asian-inspired stir fry dish made with rice noodles and packed with vegetables. Flavoured with soy sauce, kecap manis, garlic, lime and tamarind for an authentic flavour... just like a Pad Thai, but no fish sauce or peanuts in sight! I can't resist any dish packed with so much healthy vegetable goodness as this kind of stir fry!
I lived in Japan for many years, so I love using Asian ingredients and recreating these flavours here in Australia. Please note: I will use the best looking seasonal veges for this recipe.
Picture is indicative only and actual vegetables used may vary. There is NO SESAME in this dish. *Although no gluten has been added to this dish I can not guarantee that it is gluten free as I prepare other food with glutenous ingredients in the same kitchen at other times.
Contains: Soybeans and soybean products (eg Miso, soy milk etc); Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
About your cook, Penny (Dee Why)
I have always been a great eater - including plenty of 'non-traditional' foods as a youngster; for as long as I can remember, my favourite food has always been (and continues to be) olives! I was lucky enough to travel around the world a lot with my family and eat in some pretty high end restaurants, so I think this inspired me. At home my mum was a great cook too - we never ate the same thing more than once a month at most, as she had a huge repertoire and would always try new things too. Her interest, and her willingness to share it with me, is really what got me into cooking.
I would say my cooking style is simple but ecclectic. I like to make hearty home-style meals, but from all different cuisines. I'm so happy and grateful to live in a multicultural country with influences and ingredients from around the globe. I don't look to use particularly fancy techniques; I just like to pack in the flavour and make simple things delicious. I thrive on variety, so like my mum did for me, I eat something completely different every day.
Whenever possible, I try to use fresh seasonal ingredients with limited food miles, and I eat only a small amount of meat to limit my impact on the environment. I also grow a lot of my own vegetables and compost all my food scraps. This kind of sustainable approach to food sourcing and preparation is important to me. I love cooking because I love to eat! I also like to be healthy, so it's important to me to know what goes into my food and to avoid as many preservatives, enhancers and other chemicals as possible. Plus, the satisfaction of eating something that you've put time, effort and love into, or serving your food to others, makes the whole eating experience more enjoyable. Not to mention that home-cooked food is just more delicious!