Adapted from: Gadia, M. “Table for One“. Vegetarian Times (Vol. 36, No. 7). July/August 2010. P. 31.
My Comment: This recipe was originally part of an article about cooking for one; sometimes I think cooking for just two is equally challenging. It was easy to double – being a teacher I know my times tables :-)! It seems like it would be quite easy to vary the vegetables according to what is in season. This one looks like a keeper to me.
1-1/2 oz. dried rice noodles broken into 1-inch pieces
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp sugar (or other healthy sweetner like agave)
1 tsp chile sauce (or to taste)
2 tsp canola oil
1/4 cup finely chopped onion
1 clove garlic minced (if the chile sauce already includes garlic, skip this)
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli
1 TBSP chopped roasted peanuts (optional)
1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat and let stand 5 to 7 minutes or until noodles are rehydrated. Drain and discard water.
2. Meanwhile, whisk together soy sauce, rice vinegar, sugar or sweetener, chile sauce and 1/4 cup water in small bowl. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic and stir fry 1 minute. Add bell pepper and broccoli and cook 1 minute more. Add soy sauce mixture , bring to a boil and cook 1 minute more or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.
Servings = 1. Nutrition information: 311 calories, 10 G fat, 55 G carbs, 3 G fiber.