RAINBOW VEGGIE RICE NOODLE STIR-FRY
This recipe is ready in only 15 minutes, it’s light, healthy, delectable and you’re gonna love it.
1 1/2 oz. dried rice noodles (3/4 cup), broken into 1-inch pieces
2 tsp. low-sodium soy sauce
1 tsp. rice vinegar
1 tsp. sugar
1 tsp. chile sauce, or to taste
2 tsp. canola oil
1/2 red onion, sliced
1 clove garlic, minced (1 tsp.)
1/2 cup thinly sliced red bell pepper
1/2 cup carrot, finely sliced
1/2 cup cabbage, finely sliced
3 portabella mushrooms, thinly sliced
Step 1: Bring 2 cups water to a boil in medium saucepan. Add rice noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water. In the mean time, slice all the vegetables.
Step 2: Whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and carrot, and cook 1 minute more. Add mushrooms. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles.
Salt and black pepper to taste. Serve.