Rice Noodle Vegetable Bowl

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. chili sauce, or to taste
• 2 tsp. canola oil
• 1/4 cup finely chopped onion
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup broccoli florets
• 1 Tbs. chopped roasted peanuts

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.

. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chili 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 peanut

 

• Calories: 311
• Carbohydrate Content: 55 g