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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This isn't really authentic, but it's easy and very tasty. It comes from a Canadian low fat cookbook called Crazy Plates by sisters Janet & Greta Podleski. Ingredients:
8 ounces rice noodles, uncooked |
1/4 cup ketchup |
2 tablespoons reduced sodium soy sauce |
2 tablespoons lime juice |
2 tablespoons brown sugar |
1 tablespoon seasoned rice vinegar |
1 teaspoon sesame oil |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon vegetable oil |
1/2 cup diced red onion |
2 cloves garlic, minced |
1 cup bean sprouts |
1/2 cup grated carrot |
1/4 cup chopped green onion |
1/4 cup chopped fresh cilantro |
1/4 cup chopped peanuts |
Directions:
1. Cook noodles in boiling water for 3 minutes, or until tender.
2. Drain.
3. Rinse with cold water and drain again.
4. Set aside.
5. To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
6. Set aside.
7. Heat oil in a large, non-stick wok or skillet over medium heat.
8. Add onions and garlic.
9. Cook and stir until onions are tender, about 3 minutes.
10. Add sauce and bring to a boil.
11. Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
12. Mix well.
13. Cook until noodles are heated through, about 2 minutes.
14. Srpinkle individual servings with chopped peanuts.
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