- 230 g dried rice noodles
- ¼ cup fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 to 2 teaspoons hot chilli sauce
- 1 tablespoon water
- 2 teaspoons peanut oil
- 3 cloves garlic (minced)
- 1 to 2 teaspoons minced (peeled fresh ginger (bottled fresh is OK))
- 1 medium carrot (peeled and cut into narrow strips)
- 8 to 10 green onions (halved lengthwise and then cut into 5-centimetre pieces)
- 1 cup mung bean sprouts
- 2 tablespoons chopped dry-roasted peanuts
- ¼ cup chopped fresh coriander (optional)
- 1 lime (sliced (optional))
- In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
- In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
- In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
- Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
- Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
- Add the sprouts and toss to mix.
- Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.
Recipe adapted from The Big Book of Vegetarian by Kathy Farrell-Kingsley. Picture by Meredith Lee/The HSUS