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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a simple tofu or chicken stir-fry on a bed of these flavorful noodles. Ingredients:
4 ounces uncooked wide rice stick noodles (banh pho) |
1/2 cup water |
2 tablespoons low-sodium soy sauce |
1 tablespoon honey |
3/4 teaspoon cornstarch |
1 tablespoon vegetable oil |
1 cup chopped green onions |
1 cup (1/4-inch-thick) slices red bell pepper, each cut in half |
1 tablespoon grated peeled fresh ginger |
1 teaspoon curry powder |
1 teaspoon ground cumin |
3 garlic cloves, minced |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Combine 1/2 cup water, soy sauce, honey, and cornstarch in a small bowl, stirring with a whisk.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and remaining ingredients; sauté 3 minutes. Add noodles and water mixture; cook 1 1/2 minutes or until thoroughly heated and sauce is slightly thick.
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