Ingredients
Scale
- 1 tablespoon sesame oil
- 2 medium shallots, sliced thinly
- 2 carrots, sliced or julienned
- 1/2 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1/3 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 lime, juiced (serve with lime wedges, if desired)
- 1 tablespoon fish sauce
- 1 heaping tablespoon brown sugar
- 2 tablespoons chicken bone broth (or vegetable stock)
- 1 package flat rice noodles, cooked + rinsed with cold water
- 1 small bunch cilantro, roughly chopped
- 2–3 scallions, chopped
- 1/3 cup roasted + salted peanuts, roughly chopped
- hot sauce or red pepper flakes, to garnish
Instructions
- Over medium heat, sauté the sesame oil and shallots in a saucepan for 2 minutes. Add in the carrots and red bell pepper slices. Sauté until the vegetables are tender – about 3-4 minutes.
- Turn the heat down and add in the garlic and ginger. Mix in and cook for 1 minutes. Pour in the coconut aminos, vinegar, lime juice, fish sauce, brown sugar and broth. Stir to combine and bring up to a simmer and cook for 2 minutes.
- Turn the heat off. Using tongs, add in the cooked rice noodles and toss to coat the noodles with the sauce and the vegetables.
- To serve, garnish with cilantro, scallions and peppers. Serve with hot sauce and red pepper flakes.
Notes
To make it one level up, add in 2 tablespoons peanut butter.
- Prep Time: 5
- Cook Time: 15
- Category: vegetarian
- Method: stove top
- Cuisine: dinner