Rice Noodle Stir Fry
Servings
4
Prep Time
15 min.
-
Cooking Time
20 min.
-
Total Time
35 min.
-
Calories
490
IngredientsNutrition
- 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
Instructions equipment
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.
cutting board
knife
frying pan
pot
strainer
tongs or wooden spoon
equipment
cutting board
knife
frying pan
pot
strainer
tongs or wooden spoon
Nutrition
Reviews
Instructions equipment
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.
cutting board
knife
frying pan
pot
strainer
tongs or wooden spoon
equipment
cutting board
knife
frying pan
pot
strainer
tongs or wooden spoon
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