Rice Noodle Bowl With Broccoli And Bell Peppers - cooking recipe

Ingredients

1 1/2 ounces dried rice noodles, broken into 1-inch pieces (3/4 cup)
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon chile, sauce (to taste)
2 teaspoons canola oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1/2 cup red bell pepper, thinly sliced
1/2 cup broccoli floret
1 tablespoon roasted peanuts, chopped (optional)

Preparation

Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.