Vegan Rice Noodles
Servings: 4
Ingredients
- 1/2 pound rice noodles
- 1 tablespoon olive oil
- 7 ounces small cremini mushrooms halved
- 1 red pepper cut into strips
- 7 ounces snow peas
- Salt & pepper to taste
- Scallions to taste
Sauce:
- 3 tablespoons hoisin sauce
- Juice of 1/2 lime
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon fresh ginger grated
Instructions
- Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
- Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
- Add the olive oil to a skillet over medium-high heat. Once the oil's hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
- Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender.
- Add the sauce and cook for about a minute.
- Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.
Notes
- I used A Taste of Thai straight cut rice noodles. If your noodles are cooked before the rest of the dish is ready, I suggest tossing them with a bit of oil so they don't stick together as much.
- I keep my ginger in the freezer - it makes it much easier to grate. I use my handy Microplane to grate it.
- I only listed the scallions as garnish in the recipe, but in the blog post I have a few more options if you're interested.