Rainbow Noodle Stir-Fry
Ingredients
- 2 cups broccoli florets
- 12 oz rice noodles
- ½ yellow onion, sliced in half moons
- 2 carrots, diced
- 3 bell peppers, preferably a mix of red and yellow, sliced
SAUCE
- ½ cup warm water
- ½ cup low-sodium tamari or soy sauce
- ¼ cup peanut butter
- ¼ cup sweet red chili sauce
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp hot sauce
OPTIONAL GARNISH
- ¼ cup chopped cilantro
- ¼ cup peanuts, chopped
- 1 lime, cut in wedges
- 1 scallion, chopped
Instructions
- 1 In a small bowl, whisk the sauce ingredients together until combined. Taste, adding more hot sauce if desired. Set the sauce aside.
- 2 Boil a large pot of water. Add the broccoli florets and blanch for one minute. Remove from the water with a slotted spoon and set aside.
- 3 Using the same pot of boiling water, prepare the noodles according to package instructions. Drain, rinse, and set aside.
- 4 In a large pan, sauté the onions in a few tablespoons of water, stirring frequently for 3-4 minutes or until softened. Add the peppers and carrots, and stir-fry for 5 minutes or until tender. Add the blanched broccoli and cook until softened but still crisp.
- 5 Add the cooked noodles and sauce to the veggies, and toss until everything is evenly coated. Add chopped peanuts, cilantro, scallion, and lime wedges for garnish if desired.