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.

 

Ingredients

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

 

Direction:

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.