Rice Noodle Spicy Stir Fry

Ingredients:

4 oz rice noodles soaked (option to use rice as well)

1 ½ cup cubed chicken breast (option to use tofu or seitan) 

½ cup chopped carrots 

1 cup sugar snap peas 

½ cup sliced red bell peppers 

2 tbsp (or to taste) chopped green onion. 

2 tsp minced garlic 

2 tbsp olive oil 

4 tbsp low sodium soy sauce 

1-2 tbsp Siracha/Sambal  - depending on spice level desired. 

1 tsp Sesame oil 

Hoisin for taste 

½ small lime 


Instructions:

  1. Place rice noodles in a bowl of very hot tap water. Let sit for 25-30 minutes. DO NOT oversoak. Drain from water and set aside.   

  2. In a small bowl, add soy sauce, siracha or sambal, sesame oil, and hoisin to taste to create a sauce. Set aside. (Option to add extra garlic in this step). 

  3. Heat 1 tbsp vegetable oil in a large pan. Add 1 tsp minced garlic and sauté until golden. Add carrots and cook for three minutes before adding sugar snap peas and red bell peppers. Add 1/3 of the mixed sauce. Cover and cook until vegetables are tender and set aside.

  4. In a large pan, heat 1 tbsp of oil and add 1 tsp minced garlic. Sauté until golden. Add diced chicken or chosen protein. Cook for 3 minutes. 

  5. Add half of the sauce to the chicken and stir. Let cook for 5 minutes more. 

  6. Bring pan to medium low heat. Add cooked vegetables and rice noodles to the pan with cooked chicken. Pour the rest of the sauce and stir. Let cook for 4-6 minutes. 

  7. Add chopped green onion as desired. 

  8. Squeeze ½ small lime over dish or serve with lime slice

  9. Makes 5-6 servings.

inc mo