Rice Noodle Stir Fry
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
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.