Rice Noodles with Asian Vegetables and Pea Shoots

Asian dishes are an easy entrée to make during the week, just make sure to plan ahead during your weekend grocery trip. Pea shoots are the shoot that will eventually become a sugar snap pea and have a more of delicate flavor than sugar snap peas. Rice noodles are delicate in nature as well, which makes them a perfect pairing for the delicate flavor of the pea shoots. Pea shoots are easy to grow and generally germinate quickly. Pruning them and using them in your meals will help them grow even faster and more in abundance. The green curry paste adds an Asian flair with hints of lemongrass and spice. Make a meal by pairing with our Asian dishes – try Grilled Salmon with a Five Spice Seasoning . Ingredient amounts will yield 4 servings.


4 oz. rice noodles
2 tablespoons of toasted sesame oil
1 cup of diced red pepper
1 cup of shiitake mushrooms ( about a 4 oz. package), stems removed and sliced
1 – 14 oz. can of lite coconut milk
1 tablespoon green curry paste
1/2 teaspoon of kosher salt
2 cups of pea shoots, about 2 large handfuls, rinsed and drained


Prepare noodles per package directions, drain and set aside. In a large deep skillet heat oil over medium high heat and mushrooms and red peppers and sauté until tender and they begin to brown. Add lite coconut milk, curry paste and kosher salt. Mix and simmer for about 5 minutes. Add noodles and pea shoots and toss until pea shoots are wilted. Serve immediately.

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