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INGREDIENTSfór the stir fry

  • 4 óunces thin rice nóódles
  • 1 tablespóón óil
  • 2 bell peppers thinly sliced
  • 2 shallóts thinly sliced
  • 1 cup bean spróuts
  • 1 teaspóón curry pówder
  • 1 cup sliced shiitake mushróóms
  • 1 cup frózen peas
  • sliced scallións fór tópping

fór the sauce

  • 1 cup lów sódium chicken bróth (vegetable bróth fór vegan/vegetarian)
  • 1/4 cup lów sódium sóy sauce
  • 3 tablespóóns mirin
  • 2 teaspóóns minced garlic
  • 1 teaspóón minced ginger (I used a ginger paste)
  • 1/2 teaspóón sambal óelek (adds spiciness – móre tó taste)

INSTRUCTIÓNS

  1. Sóak the rice nóódles in a large bówl óf cóld water. Wash and cut all the vegetables. Mix the ingredients fór the sauce in a small bówl and set aside.
  2. Heat the óil in a large skillet óver high heat. Add the peppers shallóts and bean spróuts and curry pówder; stir fry fór 3-5 minutes. Add the mushróóms and the peas; stir fry fór 2 minutes. The vegetables shóuld be bright and tender-crisp.
  3. Drain the water fróm the rice nóódles and add the nóódles tó the pan with the vegetables. Add a little splash óf sauce – abóut 2-3 tablespóóns – and stir fry móving the nóódles aróund in the pan cóntinuóusly só they dón’t stick tógether in óne big lump – they shóuld móve freely and easily. After a few minutes óf stir frying remóve the pan fróm heat.
  4. Ónce óff the heat add the sauce in small increments tóssing/stirring the nóódles in between each additión until the desired “sauciness” level is reached. The góal is fór the sauce tó thicken slightly when cómbined with the óther ingredients and cling tó the nóódles instead óf sóaking intó the nóódles. Tóp with scallións and móre sauce. I LÓVE SAUCE.

This article and recipe adapted from this site

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