Tuesday, November 8, 2011

Asian Salad with Roasted Bell peppers and Rice Noodles


  1. Thin, transparent Rice Noodles - 100 gm
  2. Bell peppers - I used greed and red - about 4 medium sized ones
  3. Salt
  4. Pepper
  5. Cumin powder
  6. Red Chilli flakes - 10 gm
  7. Fresh Thyme leaves - 2 sprigs 
  8. Pure (not extra virgin) olive oil - for that seemingly nutty flavor - 2 tbspns (20 ml)
Preheat the oven to 220 C
  1. Slice the bell peppers length-wise into about 6-8 pieces each.
  2. Place them on your roasting tray and sprinkle the oil, thyme leaves, cumin powder and salt all over the slices
  3. toss them well and place the tray in the oven
  4. cook for about 30-40 min, till the edges char. 
  5. Towards the end of the roasting, in a flat bottomed bowl, place your rice noodles and then pour in recently boiled water, and a pinch of salt, till about all the noodles just get covered. 
  6. the noodles will soften and get cooked in about 5 min. So that's the reason I say that you can do this at the end of your roasting. But, even if you do it earlier, its fine. You can add in about a tablespoon of the drenched-in water to keep the rice noodles soft and keep them aside. No harm at all.
  7. After this, drain your noodles, add them to your roasted bell peppers, add in some more salt if you like. 
Serve Warm ! 

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