Rice Noodle Bowl With Broccoli and Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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From Vegetarian Times-July/August 2010. Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots. *This only makes one serving so you may want to multiply the recipe amounts! Ingredients:
1 1/2 ounces dried rice noodles, broken into 1-inch pieces (3/4 cup) |
2 teaspoons low-sodium soy sauce |
1 teaspoon rice vinegar |
1 teaspoon sugar |
1 teaspoon chile, sauce (to taste) |
2 teaspoons canola oil |
1/4 cup onion, finely chopped |
1 garlic clove, minced |
1/2 cup red bell pepper, thinly sliced |
1/2 cup broccoli floret |
1 tablespoon roasted peanuts, chopped (optional) |
Directions:
1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
2. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.
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