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Rice noodles with spinach

Great quick meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Keyword: Vegan
Ingredients Equipment Method

Ingredients
  

  • 4 oz rice stick noodles break in half
  • 9 oz spinach leaves fresh, chiffon cut
  • 1 tbsp peanut oil
  • 2 garlic cloves finely chopped
  • 2 tsp Thai yellow curry paste
  • 1 tsp sugar
  • 1 tbsp light soy sauce

Equipment

  • 8 qt. sauce pan
  • Skillet
  • wooden spoon

Method
 

  1. Boil enough water in the sauce pan to cover the rice noodles. Place the noodles into the boiling water and cook for 15 minutes or until soft, then drain.
  2. While the noodles are cooking, wash the spinach and remove any tough stems. Add the peanut oil to the skillet with medium heat. Add the garlic and cook for one minute; add the curry paste and cook for 30 seconds; add the spinach and stir-fry for 1-2 minutes (or until the leaves are just wilted).
  3. Mix the sugar and soy sauce in a small cup, add the mixture and the noodles to the stir-fry. Toss thoroughly to mix evenly. Serve immediately while hot.