Rice Noodles with Tamarind Sauce
Pane-bistecca
I like to cook rice noodles, firstly because they are very easy to cook and secondly because they are gluten-free. That’s how this dish of rice noodles with tamarind sauce came about.
Rice noodles don’t have a strong flavor on their own, so you have to season the ingredients well. I cooked vegetables and ground beef and made a sauce from tamarind, soy, and oyster sauce to go with it. It was perfect!
Rice noodles don’t have a strong flavor on their own, so you have to season the ingredients well. I cooked vegetables and ground beef and made a sauce from tamarind, soy, and oyster sauce to go with it. It was perfect!
Ingredients
200 g Rice Noodles
1 tbsp Olive Oil
3 Garlic cloves, chopped
3 Spring onions, chopped
300 g ground Beef
1 Carrot, julienned
½ small Cabbage, thinly sliced
3 tbsp Tamarind Konzentrat
2 tbsp Oyster Sauce Gluten-free
4 tbsp Soy Sauce
1 tbsp Rice Wine Vinegar
2 tsp brown Sugar
1 tsp Sesame Oil
Chili Flakes
Sauce
Instructions
1
Step 1
Place the rice noodles in boiling water for 3 minutes, then rinse with cold water and place in cold water to store. (This prevents them from sticking.)
2
Step 2
Heat the oil in a large pan and fry the garlic and spring onions.
3
Step 3
Add the minced meat and fry thoroughly. Add the vegetables and fry briefly.
4
Step 4
Add the cooked, drained rice noodles, toss briefly and heat through.
5
Step 5
Add the mixed sauce and mix well again. I do this with the help of long chopsticks. Serve hot!
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