We had friends Chris and Penny arriving from Australia yesterday and heading over to our place for a late dinner. So, I put together a light dinner for for us. We chatted, caught up and discussed sightseeing in Ireland and the crazy real estate prices in Sydney over Rice Paper Wraps with Sauted Pak Choi.

Rice Paper Wraps

300g Vermicelli Rice Noodles
1 medium size bunch of Mint
3 tablespoons Soy Sauce
1 tablespoon Rice Mirin
Vietnamese Rice Paper
1 Lime
1 Avadado
100g Fried Tofu

Add the vermicelli noodles to a pot of boiling water and simmer for 5 minutes or until the noodles are soft. Drain the noodles and cool them straight away in a colander of running cold water. Add the noodles to a large bowl with the finely chopped mint, soy sauce, mirin and the juice of the lime. Toss well until the noodles and evenly covered in the sauce and herbs.
Soak the rice papers 1 at a time in a bowl of warm water. It will take about 30 seconds for them to go soft and pliable. Once they are soft lay them out on a plate and add a spoon of the noodle mixture. Lay a slice of avocado on top of the noodles and 2 slices of tofu. Wrap the rice paper up to make a parcel.
I served these with a fiery dipping sauce made from soy sauce and 2 small red cropped chillies.

Sauted Pak Choi

3 bunches of Pak Choi
1 teaspoon Sesame Oil
1 teaspoon Toasted Sesame Oil
1 teaspoon Bragg Liquid Aminos
1 teaspoon Sesame Seeds

Chop the bottoms off the pak choi and wash them thoroughly. Saute them in a hot pan for 5 minutes with the sesame oil liquid aminos and sesame seeds.