Rice Noodle Bowl with Broccoli and Bell Peppers

• portions: 1 serving

Ingrédients

1 1/2 oz. dried rice noodles (3/4 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

1/4 cup finely chopped onion

1 clove garlic, minced (1 tsp.)

1/2 cup thinly sliced red bell pepper

1/2 cup broccoli florets

1 Tbs. chopped roasted peanuts, optional

Instructions

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. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside. 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.

Nutrition

• Calories: 311