I love rice noodles. I’ll make a big batch on Sunday and eat them all week long. BBB most likely gets sick of them, but not Alyssa JoJo!
Ingredients
3.5 cups of chopped white cabbage
1 cup diced carrots
2.5 cups diced broccoli
1 small onion, chopped
4 garlic cloves, minced
3 cups of frozen peas
1.5 tbsp olive oil
1 box of thin rice noodles, 8oz
Sauce:
.5 cup chicken broth
.5 cup chicken broth
.5 cup soy sauce
2 tsp rice vinegar
2 tsp cooking sherry
4 tsp sesame oil
2 tsp pepper flakes
2 tsp sugar
Mix together all ingredients for sauce. Set aside mixing here and there while working on the rest of the recipe.
As the veggies are cooking bring a large pot of water to a boil. Once water is boiling remove from heat and emerge rice noodles into water. Let them sit anywhere between 5 to 10 minutes, until they are at a consistency of your liking.
Finish cooking veggies and place aside. Place noodles into large bowl and with kitchen shears and cut noodles up until they disperse better. You should be able to easily take a fork through them.
Place the veggies in the bowl with the noodles and add in your sauce. Fold noodles and veggies until you find that the sauce covers the the full amount.
Eat on its own or serve with some grilled chicken. The leftovers are just as good as the night it was first made! Enjoy!
13 one cup servings | 24g of Carbs | 142 Calories | 4g of Protein | 3g of Fiber | 3g of Fat
