Serves 6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
1 14-oz. package rice noodles
3 T. toasted sesame oil, divided
1 lb. frozen broccoli florets, divided
8 oz. white mushrooms, cleaned and sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
2 green onions, sliced
1/3 c. soy sauce or coconut aminos
½ c. sugar-free peanut butter
1-2 T. Sriracha sauce
Hot water, if needed
Directions
- Prepare rice noodles according to package directions and set aside.
- Heat 2 tablespoons sesame oil over medium-high heat in a large frying pan or wok. Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp tender. Remove from heat and set aside.
- In a medium bowl, whisk soy sauce, peanut butter, Sriracha and remaining sesame oil together until smooth. If the sauce is too thick, add a small amount of hot water to reach the desired consistency.
- Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine. Serve immediately and enjoy!
