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Rice Noodle Stir Fry

Rice Noodle Stir Fry

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Ingredients

  • 12 oz rice noodles, cooked to package instructions and rinsed under cold water
  • 2 tbsp canola oil
  • 1 red bell pepper, seeded & thinly sliced
  • 1 yellow bell pepper, seeded & thinly sliced
  • 1 cup broccoli florets
  • 1 cup white button mushrooms, quartered
  • 1 (15 oz) can baby corn, rinsed & drained
  • 1 small red onions, thinly sliced
  • 1 cup snow peas, thinly sliced
  • 2 tbsp iSpice World FlavorsTM Asian Seasoning
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp sweet chili sauce
  • chopped peanuts (optional)
  • 2 green onions, thinly sliced

Directions

Step 1

Cook rice noodles as per package instructions and rinse under cold water. Keep noodles submerged in cold water until ready to use.

Step 2

Heat oil in a large frying pan or wok until smoking over high heat.

Step 3

Carefully toss in the bell peppers, mushrooms and broccoli. Stir-fry 3 minutes until starting to brown.

Step 4

Add onions, baby corn and snow peas, stir-fry 3-4 minutes over high heat.

Step 5

Pour in iSpice World FlavorsTM Asian Seasoning, soy sauce, chicken stock and sweet chili sauce. Toss with vegetables to evenly cover.

Step 6

Drain rice noodles well, pour into pan and toss with vegetables and sauce over high heat. Stir fry noodles for 3-5 minutes.

Step 7

Serve hot sprinkled with chopped peanuts and green onions.

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  • Prep: 15 minutes
  • Cook: 20 minutes
  • Servings: 4

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