Veggie Rice Noodles
Servings: 4 1 1/2 cup noodles with veggies, 1/2 cup pineapple
- 8 ounce rice noodles, dry
- 1/4 medium onion
- 1 cup broccoli, florets
- 1 pound asparagus
- 1 medium carrot
- 1/2 cup green peas, frozen
- 1 cup edamame, shelled
- 2 tablespoon soy sauce, low sodium
- 2 tablespoon vinegar, rice
- 1/2 teaspoon red pepper/chili flakes
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon ginger root, fresh
- 3/4 cup vegetable broth
Cook noodles according to package directions
Slice or chop veggies; remove edamame from pod (if necessary).
Add vegetables to a large skillet and stir fry until tender.
In a separate bowl, combine the soy sauce, rice vinegar, red pepper flakes, brown sugar, sesame oil, grated ginger, and chicken broth.
Add the cooked noodles and sauce to the vegetables in the skillet. Stir until well combined.
Continue cooking until warmed through. Serve with pineapple on the side.
Calories: 382kcal | Carbohydrates: 73g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 636mg | Fiber: 7g | Sugar: 17g