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One day, I’ll have to sit you down and talk to you about my obsession with Asian food. I mean, noodles and sauce take me to a very happy place. Plus, making them vegan is just so darn easy, it’s ridiculous. Then, you can toss in all – and I do mean all – the veg you want. By the time you’re done, you’ll have a masterpiece. Oh, and dishes like these are great as left overs or for a work lunch!

1 package of rice noodles, cooked & drained
1 teaspoon of dark soy sauce
1 teaspoon of light soy sauce
1 teaspoon of sriracha
1 teaspoon of hoisin
the juice of two limes
1 teaspoon of vegetable or Canola oil
2 garlic cloves minced
a handful of your favorite veggies – I used broccolini
1 handful of bean sprouts
cilantro, to garnish
peanuts, to garnish
chopped scallion, to garnish

To start, cook the noodles according to package directions and then set them aside to drain. Next, mix the sauce. In a bowl, combine the soy sauces, Sriracha, hoisin, and lime juice together until smooth. Then, set aside. Next, saute the garlic and vegetables in the oil until they’re cooked through. Toss in the sauce, bean sprouts, and noodles and garnish with fresh cilantro, peanuts, and chopped scallion.

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