Rice Spaghetti

Rice spaghetti is a common ingredient in Asian cuisine and can be prepared in many ways. One of the most popular methods is to prepare them in a “stir-fry” style as in the recipe for “Stir-fried Rice Spaghetti with Vegetables”. Here is a version with an Italian twist:

Ingredients

• 250g of rice spaghetti
• 1 zucchini
• 1 carrot
• 1 red bell pepper
• 100g of champignon mushrooms
• 2 tablespoons of soy sauce
• 1 tablespoon of extra virgin olive oil
• 2 cloves of garlic
• Chili powder (to taste)
• Salt and pepper (to taste)
• Chopped parsley (for garnish)
• (Optional: if you want to add protein, you can also include chicken strips or shrimp)

Preparation

1. Soak the rice spaghetti in cold water according to the package instructions to soften them, usually for about 20-30 minutes.
2. Meanwhile, wash and julienne the zucchini, carrot, and bell pepper. Clean and slice the mushrooms.
3. Drain the rice spaghetti and set aside.
4. In a large pan or wok, heat the oil and add the chopped garlic and chili.
5. Add the vegetables and stir-fry for 3-4 minutes until they start to soften.
6. If using chicken or shrimp, add them now and cook until they are golden brown and cooked through.
7. Add the rice spaghetti, a pinch of salt and pepper, and the soy sauce. Stir everything together for another 3-5 minutes, or until the rice spaghetti is cooked correctly and everything is well combined.
8. Adjust salt and pepper at the end of cooking, if necessary.
9. Serve the rice spaghetti hot, garnished with chopped parsley.

Fun Fact

Rice spaghetti has Asian origins and is very versatile. In Italy, you might find a variant where more local ingredients such as sun-dried tomatoes in oil or fresh arugula are added to give a touch of freshness and Mediterranean flair to the dish.