Updated: Jul 13
This recipe is one of my favorites! Bland rice noodles get a spicy kick with the Sriracha sauce.The peanut butter adds a nice twist along with the peppers and mushrooms. I'm not a fan of onions (to put it mildly), but I included them in the recipe. Feel free to skip them f they are not your cup of tea!
You can make this directly in a frying pan, but if you plan to make it or similar recipes often, you might want to invest in a wok. Here is a link to a pre-seasoned, carbon steel wok on Amazon.com.
You'll notice the recipe calls for soy sauce of coconut aminos. Ever wonder what coconut aminos are? Well, they are a soy free alternative to soy sauce made from coconut tree sap and salt. Here is a link to one by Coconut Secret on Amazon that is Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, and Paleo. Phewwww!
Prep time: 15 minutes
Cook time: 10 minutes Serves: 6
1 14-oz. package rice noodles
3 T. toasted sesame oil, divided
1 lb. frozen broccoli florets, divided
8 oz. white mushrooms, cleaned and sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
2 green onions, sliced
1/3 c. low-sodium soy sauce or coconut aminos
½ c. sugar-free peanut butter
1-2 T. Sriracha sauce
1-2 T. toasted sesame seeds
Hot water, if needed
1. Prepare rice noodles according to package directions and set aside.
2. Heat 2 tablespoons sesame oil over medium-high heat in a large frying pan or wok. Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp tender. Remove from heat and set aside.
3. In a medium bowl, whisk soy sauce, peanut butter, Sriracha and remaining sesame oil together until smooth. If the sauce is too thick, add a small amount of hot water to reach the desired consistency.
4. Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine. Top with the toasted sesame seeds. Serve immediately and enjoy!
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