Serves 2 (to cook for 4, cook in 2 portions)
Ingredients
250g mixed marinara
100g rice stick noodles
125g bean sprout
¼ bunch coriander
carrots
Poppysmack Tangy Tamarind & Caramelised Pineapple
Method
Soak the rice stick noodles in hot water (not boiled) for 10 minutes or until softened. Drain.
Peel and grate the carrots.
Wash the coriander and chop to 2cm long.
Wash the bean sprout and drain.
Bring a frying pan to high heat. Add olive oil and quickly-sealed marinara with 2 pinches of salt. Put aside.
Using the same frying pan, add the softened rice noodles and carrot. Add 8 teaspoons of Tangy Tamarind and Caramelised Pineapple. Add 2 pinches of salt and toss.
When the carrot is cooked, add the cooked marinara and bean sprout. Toss (rather than stir) until the ingredients are all mixed then take off the stove. Add coriander to serve.
For extra kick, serve with Poppysmack Siam Chilly Sambal or Vietnamese Dipping Sauce.
The seafood can be replaced by either chicken or tofu.
Author
Hanh Truong (aka Poppysmack)
Warrandyte