Ingredients:2 cups rice noodles, cooked according to package directions
1 green bell pepper, sliced
2 mini sweet red peppers, sliced (or use 1/2 red bell pepper)
2 mini sweet yellow peppers, sliced (or use 1/2 yellow bell pepper)
1 to 1 1/2 cups broccoli, cut into small to medium florets
1 medium yellow onion, diced
1 to 2 cloves garlic, minced
1/4 tsp. kosher or garlic salt
Dash of black pepper
Dash of cayenne or crushed red pepper (optional)
2 tbsp. teriyaki sauce, stir fry sauce, or liquid aminos (more or less, to taste)
1 1/2 tbsp. olive oil or Earth Balance Buttery Spread
Total Cook Time: 20 to 25 minutes.
Instructions:1. While the noodles are cooking, chop your veggies. Preheat 1 tbsp. of the oil or Earth Balance in a large saucepan over medium-high heat.
2. Add the peppers, broccoli, onion, and garlic. Add 1 tbsp. of whatever sauce you decide to use, the salt, black pepper, and cayenne pepper. Saute over medium-high heat until tender and a little charred, but not overcooked, 5 to 7 minutes. (You don't want mushy veggies!)
3. Once the noodles have cooked, drain them, and make sure to run them under cold water to keep them from sticking together. (I almost always forget this step and end up with a sticky ball of noodles).
4. Add the noodles and the remaining teriyaki and oil to the pan with the vegetables. Cook on medium heat until everything is mixed together really well and the noodles have soaked up some of the flavor. This should take about 5 minutes.
5. Serve and enjoy. ❤