Rice Noodle Bowl with Broccoli and Bell Peppers
30 minutes or fewer
Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.
- 1 ½ oz. dried rice noodles (¾ cup), broken into 1-inch pieces
- 2 tsp. low-sodium soy sauce
- 1 tsp. rice vinegar
- 1 tsp. sugar
- 1 tsp. chile sauce, or to taste
- 2 tsp. canola oil
- ¼ cup finely chopped onion
- 1 clove garlic, minced (1 tsp.)
- ½ cup thinly sliced red bell pepper
- ½ cup broccoli florets
- 1 Tbs. chopped roasted peanuts, optional
1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
2. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.
July/August 2010 p.31