Stir-Fried Sweet Chili Rice Noodles
Ingredients
- 200g dry rice noodles
- Sliced vegetables of choice (e.g., bell peppers, 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
- 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, starting with red cabbage and carrots if using, then set them aside before sautéing bell peppers and onions
While cooking the vegetables, half cook the rice noodles in boiling water, then drain and coat with a little oil to prevent sticking
Add the noodles to the pan with the vegetables, pour in the sauce, and allow the noodles to cook in the sauce for 3-5 minutes
Enjoy while hot
Tips
Rice noodles tend to get sticky as they cool, so add more sesame oil if needed
