{"id":336,"date":"2011-02-04T10:23:50","date_gmt":"2011-02-03T23:23:50","guid":{"rendered":"http:\/\/patmore.net.au\/food\/?p=336"},"modified":"2015-11-24T10:04:18","modified_gmt":"2015-11-23T23:04:18","slug":"simple-vegie-mint-stir-fry-with-tapioca-noodles","status":"publish","type":"post","link":"https:\/\/patmore.net.au\/food\/2011\/02\/simple-vegie-mint-stir-fry-with-tapioca-noodles\/","title":{"rendered":"Simple Vegie &#038; Mint Stir-Fry with Tapioca Noodles"},"content":{"rendered":"<p>I&#8217;ve been interested lately in the idea of &#8216;simple'(r) foods (see note no. 1 for more on why) and came up with something yum, where the flavour of the vegies and sesame oil really comes through. The water chestnuts add a beautiful crunchiness too (thanks to Mum for serving these when I was a kid, I love &#8217;em!). The mushrooms sort of substitute for meat in this dish, but I imagine it&#8217;d work well with beef or chicken instead, I was just feeling lazy :-P<\/p>\n<p>The recipe calls for a wok. Thank you to James&#8217;s grandparents for the awesome Scanpan brand Wok I used, it&#8217;s a dream to use! Very easy to clean too.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2011\/01\/pestopastashitake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-338\" title=\"Simple Vegie Stir-fry in bowl\" src=\"\/food\/wp-content\/uploads\/2011\/02\/IMG_2906-300x225.jpg\" alt=\"Simple Vegie Stir-fry in bowl\" width=\"300\" height=\"225\" srcset=\"https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_2906-300x225.jpg 300w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_2906-1024x768.jpg 1024w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_2906.jpg 1632w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a href=\"\/food\/wp-content\/uploads\/2011\/02\/IMG_2902.jpg\"><br \/>\n<\/a><\/p>\n<p><strong>Ingredients (Makes 4 small serves, 2 large)<br \/>\n<\/strong><\/p>\n<ul>\n<li>500g fresh tapioca noodles (rice noodles will also suffice, available at some Harris Farm Stores &amp; Asian Grocery Stores &#8211; see note no. 2)<\/li>\n<li>1.5 tbsp sesame seed oil<\/li>\n<li>1 tbsp peanut oil<\/li>\n<li>250g snap frozen Coles Malaysian-style Stir-Fry Vegetables (e.g., Broccoli, Yellow Beans, Water Chestnuts, Sugarsnap Peas, Capsicum)<\/li>\n<li>1 small bunch of baby bok choy, coarsely chopped<\/li>\n<li>2 tsp fresh mint leaves, finely chopped<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp pepper<\/li>\n<li>100g portbello mushrooms (chopped into small chunks)<\/li>\n<li>2 tsp minced garlic<\/li>\n<li>2 tsp soy sauce (I use fountain brand as it&#8217;s gluten free; most soy sauce has wheat flour in it)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Soak the noodles in boiling water for about 10 minutes, then drain and leave aside.<\/li>\n<li>Heat the peanut oil in a wok. Cook frozen vegetables &amp; mushrooms until frozen vegetables are defrosted over medium heat (about 5 minutes), seasoning with mint leaves, 1 tsp garlic, salt &amp; pepper. Stir occasionally.<\/li>\n<li>Add noodles and stir well.<\/li>\n<li>Add soy sauce, sesame oil, bok choy and remaining garlic. Simmer for about 2 minutes, stirring frequently to coat the noodles and bok choy in seasoned oil mixture.<\/li>\n<li>Remove wok from heat and serve dish immediately (see below picture for the meal in wok before serving ^_^).<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"\/food\/wp-content\/uploads\/2011\/02\/IMG_29021.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-342\" title=\"Simple Vegie Stir-fry in wok\" src=\"\/food\/wp-content\/uploads\/2011\/02\/IMG_29021-300x225.jpg\" alt=\"Simple Vegie Stir-fry in wok\" width=\"300\" height=\"225\" srcset=\"https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_29021-300x225.jpg 300w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_29021-1024x768.jpg 1024w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/02\/IMG_29021.jpg 1632w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><strong>Note<\/strong><\/p>\n<p style=\"text-align: left;\">No. 1: A lot of people only confirm they have food tolerances, and what exactly they are, after ruling out a lot of various preservatives, colours, fructose, lactose, etc. I don&#8217;t appear to be intolerant to anything but gluten (which I discovered by completely removing it from my diet), but I thought it would be interesting to try and make a meal with less ingredients than I&#8217;d normally use to see what the result would be. Conclusion = Can still make a very tasty and easy meal!<\/p>\n<p style=\"text-align: left;\">No. 2: Unfortunately I&#8217;ve noticed that more and more of the fresh tapioca noodles and rice noodles available at the moment have &#8216;wheaten cornflour&#8217; listed as an ingredient (gah), therefore they are NOT gluten free if this is a concern for you. There&#8217;s always dried rice noodles though, such as Chang&#8217;s brand gluten free ones. Fresh are better if you can get them though; tastier.<strong><br \/>\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been interested lately in the idea of &#8216;simple'(r) foods (see note no. 1 for more on why) and came up with something yum, where the flavour of the vegies and sesame oil really comes through. The water chestnuts add a beautiful crunchiness too (thanks to Mum for serving these when I was a kid, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,12,5],"tags":[39,52,45,37,59,29],"class_list":["post-336","post","type-post","status-publish","format-standard","hentry","category-mains","category-recipes","category-savouries","tag-boiled","tag-gluten-free","tag-noodles","tag-quick","tag-stir-fried","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/336"}],"collection":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/comments?post=336"}],"version-history":[{"count":6,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/336\/revisions"}],"predecessor-version":[{"id":490,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/336\/revisions\/490"}],"wp:attachment":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/media?parent=336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/categories?post=336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/tags?post=336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}