Ingredients
The following ingredients have 6 Servings
- 16 ounces rice noodles (prepared as directed on package (see notes))
- 1/2 cup soy sauce
- 1 Tablespoon fish or oyster sauce
- 1 Tablespoon sriracha or chili garlic sauce
- 1 1/2 teaspoons ginger (freshly grated or paste)
- 1/2 Tablespoon sesame oil
- 2 teaspoons turmeric
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1/4 cup brown sugar
- 3-4 Tablespoons canola oil
- 4 carrots (ribboned or thinly sliced)
- 1 medium onion (thinly sliced)
- 4 garlic cloves (finely chopped)
- 2 cups snap peas
- 2 eggs
- 1 cup bean sprouts
- 1/2 cup peanuts (chopped)
- 4 green onions (sliced)
- 2 limes (wedged)
- Cilantro (to garnish)
Instruction
- Prepare rice noodles as directed on package (see notes).
- Whisk together the following to create the sauce: soy sauce, fish or oyster sauce, sriracha or chili garlic paste, ginger, sesame oil, turmeric, coriander, cumin, and brown sugar. Adjust to taste and set aside.
- Scramble eggs and set aside in small bowl.
- Heat oil in large skillet (or wok if you have one). Add onion and saute for 3-4 minutes. Add garlic, snap peas, and carrots. Cook for another 3-4 minutes.
- When your noodles are ready, add to vegetable mix. Add in sauce and stir-fry until thoroughly mixed and the vegetables/noodles have finished cooking (approximately 2-3 additional minutes). Add in sprouts and cook for 1 minute.
- Top with chopped peanuts, green onions, cilantro, and the juice of a lime.
