Spaghetti di riso con carne e verdure

Rice spaghetti with meat and vegetables is an extremely versatile and flavorful dish. Here’s how you can prepare it, with an Italian twist by suggesting you add a bit of extra virgin olive oil, which goes well with the Asian flavors, to finish off the dish.

Ingredients

• 200 g of rice spaghetti
• 200 g of beef cut into thin strips
• 1 carrot, julienned
• 1 red bell pepper, cut into thin strips
• 1 zucchini, julienned
• 1 small onion, finely sliced
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of extra virgin olive oil (my Italian suggestion)
• Salt and pepper to taste
• Fresh chives or fresh coriander for garnishing

Preparation

1. Start by soaking the rice spaghetti in hot water for about 10-15 minutes, then drain them and set aside.
2. In a large frying pan or wok, heat the sesame oil and sauté the onion and garlic until they become translucent.
3. Add the beef and cook until it’s browned on all sides.
4. Add the cut vegetables (carrot, bell pepper, zucchini) and cook for a few minutes, until they are tender yet still crunchy.
5. Add the rice spaghetti to the frying pan along with the vegetables and meat, then pour in the soy sauce and a pinch of salt and pepper. Stir well to combine the ingredients.
6. Cook for another 2-3 minutes, then turn off the heat and drizzle with extra virgin olive oil before serving.
7. Garnish with chopped chives or fresh coriander for a final touch of freshness.

Serve this delicious dish hot and enjoy the mix of flavors! You can also add a touch of chili pepper if you like a bit of spice. Buon appetito!