Ingredients
Scale
- 8 oz rice noodles
- 4 cups vegetable broth
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
Instructions
- Prepare your vegetables by slicing the bell peppers, julienning the carrots, and cutting broccoli into florets.
- Soak the rice noodles in warm water for about 20 minutes until tender but not mushy.
- In a pot of boiling water, cook the soaked noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the sesame oil and sauté the minced garlic until fragrant.
- Add the sliced bell peppers, carrots, and broccoli to the skillet; cook until just tender.
- Pour in vegetable broth and soy sauce; let simmer for five minutes to meld flavors.
- Gently fold in the cooked rice noodles until well combined; serve hot garnished with chopped green onions.
Notes
- Feel free to customize vegetables based on what’s in season or your personal preferences.
- For added protein, consider including tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg