Ingredients
Method
Preparation
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
- Add the sliced bell pepper and snow peas to the pan. Sauté for 2-3 minutes until slightly tender, retaining some crunch.
- Stir in the minced garlic and cook for about 1 minute, or until fragrant.
- In a small bowl, mix together the soy sauce, chili sauce, honey, and rice vinegar until well combined.
Cooking
- Add the cooked noodles to the pan and pour the sauce mixture over them. Toss to coat everything evenly.
- Cook for an additional 2-3 minutes, stirring frequently, until everything is well heated.
- Serve hot, garnished with green onions and sesame seeds.
Notes
For storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently. This dish can be customized with additional proteins like grilled chicken or shrimp.
