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Ingredients
- 12 oz rice noodles, cooked to package instructions and rinsed under cold water
- 2 tbsp canola oil
- 1 red bell pepper, seeded & thinly sliced
- 1 yellow bell pepper, seeded & thinly sliced
- 1 cup broccoli florets
- 1 cup white button mushrooms, quartered
- 1 (15 oz) can baby corn, rinsed & drained
- 1 small red onions, thinly sliced
- 1 cup snow peas, thinly sliced
- 2 tbsp iSpice World FlavorsTM Asian Seasoning
- 1/4 cup low-sodium soy sauce
- 1/2 cup low-sodium chicken stock
- 1 tbsp sweet chili sauce
- chopped peanuts (optional)
- 2 green onions, thinly sliced
Directions
Step 1
Cook rice noodles as per package instructions and rinse under cold water. Keep noodles submerged in cold water until ready to use.
Step 2
Heat oil in a large frying pan or wok until smoking over high heat.
Step 3
Carefully toss in the bell peppers, mushrooms and broccoli. Stir-fry 3 minutes until starting to brown.
Step 4
Add onions, baby corn and snow peas, stir-fry 3-4 minutes over high heat.
Step 5
Pour in iSpice World FlavorsTM Asian Seasoning, soy sauce, chicken stock and sweet chili sauce. Toss with vegetables to evenly cover.
Step 6
Drain rice noodles well, pour into pan and toss with vegetables and sauce over high heat. Stir fry noodles for 3-5 minutes.
Step 7
Serve hot sprinkled with chopped peanuts and green onions.
