Spicy Rice Noodles
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.
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Servings: 6
Serving Size: 6 ounces
Ingredients
3 tablespoons Peanut butter, crunchy
4 tablespoons Sweet chili sauce
1 ¼ cup Vegetable stock
2 tablespoons Tamari sauce, or soy sauce
6 tablespoons Coconut milk
3 tablespoons Toasted sesame seed oil
2 cups Flat rice noodles
¾ cups Frozen sweet corn
1 cup Carrots, thinly sliced
1 cup Red onion, halved, thinly sliced
3/4 cup Green beans, chopped
¾ cup Broccoli, cut into small florets
¼ cup Garlic, finely chopped
Optional garnish
½ cup Peanuts, chopped
¼ cup Coriander leaves(cilantro)
Preparation
1. In a small bowl, combine the peanut butter and sweet chili sauce.
2. Heat vegetable stock, tamari or soy sauce, coconut milk, and 1 tablespoonful of the toasted sesame oil in a large saucepan and set aside. Add the peanut butter mixture and stir to combine. Set aside
3. Cook the noodles according to the package directions (but a minute less than suggested), then drain in a colander and toss in 1 tablespoon of sesame oil to prevent sticking. (The noodles should be al dente, not too soft, as they will be heated again with the vegetables and sauce.)
4. Heat the remaining sesame oil in a large frying pan with deep sides (or a wok or big saucepan). Stir-fry the sweet corn, carrots, red onions, green beans, broccoli, and garlic for about 5 minutes on a medium to high heat until vegetables are tender but not overcooked.
5. Add the peanut butter mixture and simmer gently until the vegetables are cooked through but still have a good bite to them and are not too soft, about 4 to 5 minutes.
6. Stir in the cooked rice noodles and heat through.
7. Garnish with chopped peanuts and coriander and serve hot.
Nutrition information
Calories: 439 Total Fat: 21g Saturated Fat: 5.5g Trans Fat: 0g Monounsaturated Fat: 8g Polyunsaturated Fat: 6.4g Carbohydrate: 56g Fiber: 6g Total Sugars: 10g Protein: 10g Sodium: 456mg Vitamin A: 191mg Vitamin C: 15mg Calcium: 53mg Iron: 2.6mg Folate: 54mcg
