Sizzling Noodle Stir-Fry
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Prep Time: 30 mins | Cook Time: 10 mins | Serves: 6
Ingredients
8 oz rice noodles
4 tsp peanut oil, divided
2 garlic cloves, sliced
1 small onion, thinly sliced
2 carrots, thin sliced
1 c cucumber, thinly sliced
½ lb napa cabbage, shredded
1 small red pepper, thinly sliced
1 c bean sprouts
2 Tbsp sesame seeds
½ c cilantro, chopped
Sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp sugar
½ tsp chili garlic sauce
Directions
Soak dried noodles in warm water until soft, about 15 minutes. Drain just before cooking.
Combine sauce ingredients and set aside. Prepare vegetables into separate piles.
Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add garlic and onion. Then add carrots and bell peppers. Stir occasionally, about 5 minutes. Add cucumber, cabbage, bean sprouts. Cook until just wilted. Remove from pan.
Heat remaining 2 teaspoons oil. Add sesame seeds. Then add noodles and press them down into the pan for about 30 seconds or until slightly crispy. Turn noodles over for another 30 seconds. Add the sauce and return vegetables to pan. Toss and mix lightly. Top with cilantro.
Nutrition: (per serving) Calories: 249 kcals | Total Fat: 4 g | Saturated Fat: 1 g | Sodium: 263 mg | Carb: 47 g | Protein: 6 g | Fiber: 5 g.
Providence Heart Guide 2021
Basecamp Prevention + Wellness, Providence | providencebasecamp.org