Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup bell peppers, sliced (mixed colors)
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 2 green onions, chopped
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Soak the rice noodles in hot water until softened (about 5-7 minutes). Drain and set aside.
- Heat a splash of oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until golden brown.
- Toss in broccoli florets and sliced carrots, stir-frying until tender-crisp (about 3 minutes).
- Add sliced bell peppers and chopped green onions, mixing everything together.
- Gently fold in the soaked rice noodles, soy sauce, and sesame oil. Stir until heated through.
- Serve hot, garnished with extra green onions if desired.
Notes
Make sure not to over-soak the rice noodles and feel free to add additional vegetables for more color.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg