Rice noodles are a weekly fix in my kitchen ,If there is any leftover kids take it for lunch at school. This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with tri color bell peppers and cabbage adding beautiful color to the dish . Be generous when you're seasoning the dish. Tongs are a good tool for stirring and tossing the noodles, but a long-handled spatula will also work.
1-8 oz rice Noodles
2 tsp oil
1 tsp organic no salt seasoning
1 tsp white sesame seeds
1 medium onion thinly sliced
2 cloves of garlic finely chopped
1 inch ginger finely chopped
1 red or yellow bell pepper
1 green bell pepper thinly sliced
1 cup thinly sliced cabbage
1 tbsp soy sauce
1 tsp rice vinegar
2 tsp sriracha or other chile garlic sauce of choice ( optional )
1 can coconiut milk ( reduced fat )
1 tbsp water
salt to taste
1/2 tsp black pepper
Cilantro and toasted sesame seeds for garnish
1- Cook the noodles according to instructions and keep aside.
2- In a large skillet, heat oil over medium high heat. When hot, Add the onions, garlic, ginger, mix and cook for 1-2 minutes.
3- -Add the rest of the veggies, salt and cook until golden on some edges. 3-4 minutes, on medium heat.
4 -On the side, in a bowl mix the soy sauce, vinegar, chili sauce, water in a bowl. Add this to the skillet and mix well.
5 -Add the cooked noodles and toss well to combine.
6 -Add coconut milk and cook until noodles absorb most of the coconut milk, about 3 minutes.
7- Salt and pepper to your taste and mix to combine.
8- Cover and cook for a minute. Garnish with toasted sesame seeds and cilantro and fresh lime and serve.
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