Loading...

Prepare the rice noodles: Place the dried rice noodles in a large heatproof bowl. Pour enough boiling water over them to fully submerge. Let them soak for 8-10 minutes, or until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.

Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and sriracha until the sugar is dissolved. Set aside.

Heat a large wok or a large skillet over medium-high heat. Add 1 tablespoon of canola oil. Once hot, add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Remove from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, carrots, and the white parts of the scallions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked broccoli to the wok. Add the snow peas and stir-fry for 1-2 minutes until bright green.

Add the drained rice noodles to the wok with the vegetables. Pour the prepared stir-fry sauce over the noodles and vegetables. Toss gently with tongs for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.

Remove the stir-fry from the heat. Stir in the green parts of the scallions. Taste and adjust seasoning if necessary.

Serve immediately, garnished with toasted sesame seeds and fresh cilantro, if desired.


Prepare the rice noodles: Place the dried rice noodles in a large heatproof bowl. Pour enough boiling water over them to fully submerge. Let them soak for 8-10 minutes, or until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.

Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and sriracha until the sugar is dissolved. Set aside.

Heat a large wok or a large skillet over medium-high heat. Add 1 tablespoon of canola oil. Once hot, add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Remove from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, carrots, and the white parts of the scallions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked broccoli to the wok. Add the snow peas and stir-fry for 1-2 minutes until bright green.

Add the drained rice noodles to the wok with the vegetables. Pour the prepared stir-fry sauce over the noodles and vegetables. Toss gently with tongs for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.

Remove the stir-fry from the heat. Stir in the green parts of the scallions. Taste and adjust seasoning if necessary.

Serve immediately, garnished with toasted sesame seeds and fresh cilantro, if desired.
