Hoisin Rice Noodle Stir-Fry Bowl
Ingredients
Sauce
- 1/2 cup hoisin (GF if needed)
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch or tapioca starch
- Water as needed to make 1.5 cups total sauce
Main components
- 16 ounces rice noodles
- Tempeh
- Broccoli
- Green beans
- Grated carrot
- Cilantro
Preparation
Mix the sauce ingredients well.
Soak the rice noodles according to package instructions.
Saute the vegetables in a hot pan or wok until slightly softened.
Add the soaked rice noodles to the pan.
Pour the sauce over the mixture and heat through.
Serve immediately.
Tips
This recipe makes enough sauce for 8 servings or to coat 16 ounces of rice noodles and vegetables.
Feel free to substitute tempeh with tofu, edamame, or other proteins.
Get creative with vegetables to keep the meal green and lean.
