Minute Sesame Ginger Noodle Bowls Flavorful and Quick

Ingredients

• 8 oz rice noodles
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper thinly sliced
• 1 cup snap peas, trimmed
• 1 carrot julienned
• 3 green onions chopped
• 0.25 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 0 Fresh cilantro for garnish
• 0 Crushed red pepper flakes (optional)

Instructions

1. Cook the Noodles: Bring a pot of water to a boil. Add rice noodles and cook according to package instructions until tender, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process.
2. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Set aside.
3. Sauté the Vegetables: In a large skillet or wok, heat a little sesame oil over medium heat. Add minced ginger and garlic; sauté for about 1 minute until fragrant.
4. Add the Veggies: Next, add the sliced red bell pepper, snap peas, and julienned carrots. Stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.
5. Combine Everything: Stir in the cooked noodles, the prepared sauce, and toss well to combine all ingredients. Cook for another 2 minutes, allowing the noodles to heat through and absorb the flavors.
6. Garnish and Serve: Remove from heat, and fold in the chopped green onions and sesame seeds. Top with fresh cilantro and a sprinkle of crushed red pepper flakes if desired.