Rice Stick Noodles and Spicy Vegetables
Serving Size / Yield
2 servings
Ingredients
- 1/2 of a 7-oz. pkg. rice stick noodles
- 1/2 C. low-sodium canned chicken broth
- 1 1/2 Tbs. reduced-sodium soy sauce
- 2 Tbs. dry sherry or Chinese cooking wine
- 1/2 tsp. canola oil
- 1/8 tsp. dark sesame oil
- 1 1/2-inch piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 4 oz. fresh snow peas, strings removed
- 1/2 sm. red bell pepper, chopped
- 4 med. fresh button mushrooms, sliced
- 8 oz. fresh bean sprouts
- 1 Tbs. chopped cilantro
- 1/8 tsp. crushed red pepper flakes, optional
Directions
Boil rice stick noodles in a large pot of unsalted water for 3 minutes. Drain well and set aside. In a glass measuring cup, combine broth, soy sauce and sherry, then set aside.
Heat a heavy nonstick 12-inch skillet or wok over high heat for 1 minute. Add the canola oil, sesame oil, ginger, garlic, scallions, snow peas, bell pepper and mushrooms. Stir-fry for 2 minutes, until the vegetables are crisp-cooked. Add the reserved broth mixture, rice stick noodles and bean sprouts. Stir-fry until the rice sticks and bean sprouts are heated through, about 1 minute. Sprinkle with cilantro and red pepper flakes. Serve immediately.
