Ingredients
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2 small heads Broccoli
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1 yellow Sweet bell peppers
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1 pack Cherry tomatoes
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1 can Lychee
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4 tablespoons Toasted sesame oil
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2 tablespoons Soy sauce
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8-10 drops Tabasco
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2 tablespoons Hoisin sauce
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1 tablespoon Maple syrup
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2 nests Rice noodles
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2 tablespoons juiced Lime
Directions
Thai noodle stir fry’s are the best: they’re light, tasty, versatiles, and quick to prepare. This vegetable stir fry can be used as a last minute recipe that you can whip up whenever you run out of ideas (or ingredients).
To prepare it, start with slicing and dicing your vegetables. Then, stir fry them in a little toasted sesame seed oil until they’re soft. Soak the rice noodles in boiling water until soft (3-4 minutes). Add the soy sauce, Tabasco, lime juice, maple syrup, and Hoisin sauce.
Transfer the noodled to the vegetables, mix well, and serve. Enjoy!
Steps
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1
Done
5 minutes
|
Slice and diceRinse all the vegetables. Chop off the broccoli florets. Halve the cherry tomatoes. Quarter and core the sweet bell pepper, then slice it into thin strips. Drain the lychee and halve them. |
|
2
Done
10 minutes
|
Stir fryHeat the toasted sesame oil, then add the vegetables and cook, stirring, for 7-8 minutes, until soft. Add the soy sauce, Tabasco, Lime juice, maple syrup, and hoisin. |
|
3
Done
4 minutes
|
Cook the noodlesWhile the vegetables are cooking, bring a small pot of water to the boil, then turn off the heat and add the noodles. Soak for 3-4 minutes, until the noodles are soft. Then, drain and transfer to the stir fry pan. |
|
4
Done
1 minute
|
Mix and finish the cookingFold the noodles with the vegetables until well mixed. |
|
5
Done
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ServeTransfer the noodles to the serving plates and enjoy! |
