Stir-Fried Sweet Chili Rice Noodles
Ingredients
- 200g dry rice noodles
- Sliced vegetables of choice (such as bell peppers and leeks)
- 2 tbsp sesame oil
Sweet chili peanut sauce
- 1 tbsp peanut butter
- 2 tbsp water
- 3 tbsp liquid aminos
- 2 tbsp maple syrup
- 1 tbsp sriracha (adjust to taste)
- 1 clove garlic, minced
- 2 tbsp sesame oil
Preparation
Dilute the peanut butter in 2 tbsp water in a bowl
Mix in the rest of the sauce ingredients and set aside
Heat a large skillet and add 2 tbsp sesame oil
Sauté red cabbage and carrots first, set aside, then sauté bell peppers and onions
Half cook the rice noodles in boiling water, then drain and coat with oil to prevent sticking
Add the noodles and vegetables to the pan, pour in the sauce, and cook for 3-5 minutes
Enjoy while hot
Tips
Add more sesame oil if needed to prevent the noodles from sticking as they cool
