Rice Noodle Bowl with Broccoli and Bell Peppers

vegetariantimes.com

WKremer

1 ½ oz. dried rice noodles (¾ cup), broken into 1-inch pieces

2 tsp. low-sodium soy sauce

1 tsp. rice vinegar

1 tsp. sugar

1 tsp. chile sauce, or to taste

2 tsp. canola oil

¼ cup finely chopped onion

1 clove garlic, minced (1 tsp.)

½ cup thinly sliced red bell pepper

½ cup broccoli florets

1 Tbs. chopped roasted peanuts, optional

Directions at vegetariantimes.com

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