Stir-Fried Sweet Chili Rice Noodles
Ingredients
- 200g dry rice noodles
- Sliced vegetables of choice (e.g., bell peppers, leeks)
- 2 tbsp sesame oil (for cooking)
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
In a bowl, dilute the peanut butter in 2 tbsp water.
Mix in the rest of the ingredients and set aside.
Heat a large skillet and add in 2 tbsp sesame oil.
Sauté the vegetables, sautéing the red cabbage and carrots first before setting them aside, then sauté the bell peppers and onions.
While cooking the vegetables, half cook the rice noodles in boiling water, drain and coat with a little oil to avoid sticking.
Add the noodles to the pan along with the veggies, pour in the sauce and allow the noodles to cook in the sauce for 3-5 minutes.
Tips
Enjoy while hot. Rice noodles tend to get stickier as they cool, so feel free to add more sesame oil if needed.
