SafePlates

Ingredients

• 8 oz (227 g) rice noodles
• 2 tbsp (30 ml) vegetable oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup (75 g) snap peas
• 1/2 cup (75 g) broccoli florets
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) fresh ginger, minced
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 ml) chili sauce (optional)
• 1 tsp (5 ml) rice vinegar or lime juice (optional)
• 1/2 cup (75 g) tofu, tempeh, or edamame (optional)
• 1 tsp (5 ml) cornstarch mixed with 2 tsp (10 ml) water (optional)
• Sesame seeds for garnish

Instructions

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the bell pepper, carrot, snap peas, and broccoli. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
3. Add the tofu, tempeh, or edamame if using, and continue to stir-fry for another 2 minutes.
4. Add the green onions, garlic, and ginger to the skillet. Stir-fry for an additional 2 minutes.
5. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, chili sauce, and rice vinegar or lime juice if using. If a thicker sauce is desired, whisk in the cornstarch slurry.
6. Add the cooked noodles and the sauce to the skillet. Toss everything together and stir-fry for another 2-3 minutes until the noodles are heated through and have absorbed the flavors of the sauce.
7. Serve hot, garnished with sesame seeds.