Try these quick and easy recipes from this summer


  • 230g dried rice noodles
  • ¼ cup fresh lime juice
  • 2T reduced-sodium soy sauce
  • 2T brown sugar
  • 1-2t hot chilli sauce
  • 1T water
  • 2t peanut oil
  • 3 cloves garlic, minced
  • 1-2t minced, peeled fresh ginger (bottled fresh is OK)
  • 1 medium carrot, peeled and cut into narrow strips
  • 8 to 10 green onions, halved lengthwise and then cut into 5-centimetre pieces
  • 1 cup mung bean sprouts
  • 2T chopped dry-roasted peanuts
  • ¼ cup chopped fresh coriander (optional)
  • 1 lime, sliced (optional)


  1. In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). If the noodles seem like they aren’t soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. They should be al dente, not hard.
  2. In a small bowl, combine the lime juice, soy sauce, brown sugar, chilli sauce, and 1T water.
  3. In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
  4. Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
  5. Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
  6. Add the sprouts and toss to mix.
  7. Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.

(This recipe serves 4 people)