Orange and Ginger Stir-Fry on Rice Noodles

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Orange and Ginger Stir-Fry on Rice Noodles

 

For the sauce:

zest from 1 orange, grated

3 cups orange juice

 

4 tablespoons fresh gingerroot, peeled and chopped fine

4 tablespoons garlic, minced

1/4 cup soy sauce

1/4 cup fresh cilantro, chopped

4 fresh green onions, chopped

1/4 cup sesame oil

2 tablespoons sesame seeds

2 tablespoons cornstarch, if required to thicken

 

Stir-fry:

4 tablespoons vegetable oil

1 cup each, snow peas, baby corn, eggplant, bok choy, peppers, cut to bite-size

pieces where necessary

1 450-gram package rice noodles

bean sprouts, to garnish

 

To make the sauce, combine all ingredients except cornstarch in a saucepan;

bring to simmer on medium heat and cook, stirring, about 5 minutes. If required,

thicken sauce with 2 tablespoons cornstarch mixed with an equal amount of water

and simmer, stirring, 5 minutes longer.

In a wok or large frypan, heat vegetable oil and stir-fry Asian vegetable

mixture on high heat until tender but still crunchy, about 3 to 4 minutes. Add 3

cups of the orange sauce and cook 4 minutes longer on medium heat.

In salted, boiling water, cook rice noodles according to package directions.

Drain. To serve, place noodles in a bowl, top with vegetables and sauce, and

garnish with bean sprouts.

Makes 4 to 6 servings.