Chinese noodles with vegetables

Put a saucepan with 2 liters of water on the fire, bring to a boil. Boil the rice noodles in salted water for 6 minutes. Drain the water, put the noodles in a colander and rinse with cold running water. If the cauliflower and beans are frozen, defrost. Rinse and peel the vegetables. Cut the cauliflower into cubes. Grate carrots, onions and garlic on a fine grater. Sort the string beans, remove unnecessary twigs and debris. If the bean pods are whole, cut the pod into two parts.

Preheat a deep frying pan, brush with vegetable oil. It is better to use a special frying pan for cooking Chinese noodles - wok. Put the cauliflower and string beans in the pan. Add spices to taste, preferably spicy. I use spices that contain sweet ground paprika, ground red and black pepper, dried garlic, dried herbs, curry, salt and sugar. Fry the vegetables over low heat for about ten minutes, until the string beans and cauliflower are soft. Add the remaining vegetables to the cabbage and beans: carrots, onions and garlic. Fry for another five minutes. Add boiled rice noodles to the vegetables. Mix thoroughly. Add soy sauce to taste. Turn off the heat and let the noodles with vegetables stand for another ten minutes so that the noodles are soaked in oil and juice from the vegetables. Chinese rice noodles with vegetables are ready!

You can serve noodles hot and cold, as an independent dish or as a side dish to meat or chicken. Chinese rice noodles will be relevant both on the festive table and for a hearty dinner for the whole family.