Rice spaghetti with crispy julienne vegetables: photos and videos to prepare the recipe

Rice spaghetti with vegetables is a gluten-free pasta first course, also perfect as a single dish.

Want to add something new to your gluten-free diet? We suggest you try rice noodles, often called Chinese noodles, enriched with crispy julienned vegetables. This dish, naturally gluten-free , lends itself to many customizations simply by varying the vegetables used.

The ingredient that will give the dish an edge is the soy sauce : savory enough to make a very simple dish based on vegetables and pasta palatable.

How to prepare rice noodles with vegetables

1. First you need to clean all the vegetables . First wash it under running water, then remove the ends of the carrot, peel it and cut it into julienne strips . This cut can be obtained either using a mandolin or by first obtaining 2 mm strips which you will then reduce into sticks.

2. Do the same thing with the courgette .

3. The pepper, on the other hand, after being washed, must be deprived of the stalk, seeds and filaments. Slice it finely

4. Heat a large frying pan, preferably a wok , with two tablespoons of seed oil. When it is hot, blanch the vegetables for three minutes and finally add the soy sauce .

5. Cook the rice spaghetti in plenty of salted water for the time indicated on the package. Usually we talk about 5-10 minutes . Pay particular attention if you suffer from celiac disease that the symbol of the crossed out ear is present on the packaging, especially if you buy rice spaghetti in small ethnic shops!
6. Once the spaghetti is cooked, drain it and quickly sauté it in the pan with the vegetables.
7. Distribute on plates and complete with freshly chopped parsley.

Do you have celiac guests or have you discovered yourself? Here is an article with all gluten-free flours , ideal for clarifying the subject.

storage

These rice spaghetti are good when eaten at the moment , otherwise you can try to keep them for up to one day in the fridge and sauté them in a pan with a trickle of water to warm them up. We do not recommend freezing in the freezer.

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