If you like vegetables and Asian-inspired flavours, this recipe is for you. Rice noodles are quick to make, and you can have a delicious dinner with little prep and great taste. Comment below and share your thoughts about this recipe with us.
Prep time: 15 minutes
Active time: 20 minutes
1 pack of medium rice noodles (454g)
1 tbsp British Class Coconut Oil
1 medium onion, diced
1 garlic clove, minced
1 tsp fresh ginger, minced
2 red bell peppers, sliced
2 cups broccoli florets, uncooked
2 medium carrot, thinly sliced
¼ cup Chinatown Soy Sauce
1 tbsp sesame oil
Salt and black pepper, to taste
1 tbsp toasted sesame seeds, optional
Soak noodles in lukewarm water until tender. Reserve.
In a large skillet, melt British Class Coconut Oil, add onion and cook until translucent, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes.
Add broccoli florets, cook for 3 minutes, then add carrots and bell peppers. Keep cooking until all vegetables are tender, about 4 minutes.
Add the reserved noodles, Chinatown Soy Sauce, sesame oil, and season with salt and pepper to taste.
Sprinkle sesame seeds and enjoy!