July 25, 2013
8 ounces dried rice noodles
1/4 cup fresh lime juice
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons brown sugar
1 to 2 teaspoons hot chili sauce
1 tablespoon water
2 teaspoons peanut oil
3 cloves garlic, minced
1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK)
1 medium carrot, peeled and cut into narrow strips
8 to 10 green onions, halved lengthwise and then cut into 2-inch pieces
1 cup mung bean sprouts
2 tablespoons chopped dry-roasted peanuts
1/4 cup chopped fresh cilantro (optional)
1 lime, sliced (optional)
In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
In a small bowl, combine the lime juice, tamari, brown sugar, chili sauce, and 1 tablespoon of water.
In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds. Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-tamari mixture.
Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute). Add the sprouts and toss to mix.
Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with cilantro and slices of lime, if desired.
- To increase the protein in this dish, add tofu strips.
- If you don't care for spicy food, decrease the amount of chili sauce (or omit it completely).
- You can find mung bean sprouts in the produce section, next to the Asian noodles.
Recipe adapted from "The Big Book of Vegetarian" by Kathy Farrell-Kingsley.
All figures are per serving (assumes 4 servings).
Fat: 5 g
Carbs: 63 g
Fiber: 4 g
Protein: 4 g
Sodium: 427 mg