Saucy Rice Noodles & Vegetables

Saucy Rice Noodles & Vegetables


Apps and sides | Vegetables

Where to Buy
4 portions

Ingredients

Saucy Rice Noodles & Vegetables

  • 4 tsp cornstarch
  • 1/3 cup + 1 Tbsp water, divided
  • 1/2 cup orange juice
  • 1/3 cup rice vinegar
  • 1/3 cup pure maple syrup from Canada
  • 3 Tbsp soy sauce
  • 1/4 tsp kosher salt
  • 2 Tbsp toasted sesame oil, divided
  • 1 red bell pepper, seeded and cut into thin strips, 1 cup
  • 2 cups broccoli florets
  • 1 cup sliced scallions, divided (4 large scallions)
  • 1 cup shredded carrots
  • 8 oz rice noodles, prepared according to package directions
  • 2 Tbsp cilantro leaves
  • 1 Tbsp toasted sesame seeds

Method

Directions

  1. Combine cornstarch and 1 Tbsp water in a medium bowl, stirring until smooth.
  2. Add remaining 1/3 cup water, orange juice, vinegar, maple syrup, soy sauce and kosher salt into cornstarch mixture, stirring until smooth; reserve.
  3. Heat 1 Tbsp sesame oil in large non-stick skillet over medium-high heat.
  4. Cook bell pepper and broccoli until just softened, about 4 minutes.
  5. Stir in carrots and 3/4 cup scallions and cook additional 2 minutes.
  6. Add reserved cornstarch mixture and bring to a boil. Boil until thickened, about 1 minute, stirring frequently. Reduce heat and simmer until vegetables are tender, about 2 minutes.
  7. Toss prepared rice noodles and vegetable and sauce mixture together until evenly coated.
  8. Drizzle with remaining 1 Tbsp sesame oil and top with cilantro, sesame seeds and reserved 1/4 cup scallions.