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
1
Done
5 minutes
|
Slice and dice |
2
Done
10 minutes
|
Stir fry |
3
Done
4 minutes
|
Cook the noodles |
4
Done
1 minute
|
Mix and finish the cooking |
5
Done
|
Serve |