September 09, 2021
Thai Style Noodles and Veggies
- Rice Noodles
- 2 stalks celery chopped
- 1 large carrot chopped
- 1 bell pepper chopped
- 1/2 large onion chopped
- 1 scallion chopped
- 4 cloves garlic chopped
- 1 cup of sliced mushrooms
- 2 cups broccoli florets
- 2 cups fresh spinach
- 2 tbsp vegetable oil
Sauce
- 1/2 cup of hoisin sauce (or Asian meat marinade sauce for vegan option)
- 1/2 cup lite soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp red pepper flakes
- 1 pinch salt
- 1 tsp sugar
- 1 splash of sesame oil
- 1/4 cup lime juice
- 1 tsp white pepper
Prepare rice noodles by boiling water and placing noodles in. Boil for 2 minutes (separate with fork) and drain. Rinse noodles with cold water and set aside. Prepare sauce by whisking all ingredients together. Set aside. Coat large saucepan or wok with oil. Add onions, scallions and garlic to pan. Cook for 3 mins on high. Add other veggies in 2 minute increments, from firmest (carrots) to softest (mushrooms, spinach). Add a few tablespoons of sauce to pan after each vegetable is added. Once all vegetables are in the pan, cook for an additional 5 minutes, while constantly mixing. Add Noodles to pan and the remaining sauce. Toss all ingredients for a few moments and serve immediately.