I used whatever vegetables I had in my fridge and freezer for this one. Substitute whatever you have on hand. Super simple!
Ingredients:
- 8 oz fresh rice noodles
- 2 Tbsp olive oil
- 2 cups zucchini or yellow squash slices
- 1 bell pepper, sliced
- 1 small yellow onion, sliced
- 1 cup shredded carrot
- 1 clove garlic, minced
- (Substitute vegetables that you have on hand. Suggestions; broccoli, mushroom, pea pods, spinach)
For suace:
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 Tbsp sesame oil
- 1 inch piece fresh ginger, grated
- 1 teaspoon Sriracha, or more, to taste
Directions:
1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, squash, onion, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes.
4. Stir in noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately.
boymomfoodie.mom 