Spicy Sesame Broad Rice Noodles

 

Ingredients

· 10 ounces uncooked broad rice noodles

· 1 cup frozen sliced carrots

· 1 cup frozen broccoli florets

· 1 bunch asparagus, ends trimmed, cut into 2-inch pieces

· 1/4 cup vegetarian hoisin sauce

· 1/2 cup low-sodium tamari

· 1/4 cup water

· 1 to 2 teaspoons sriracha or other chili paste

· 2 teaspoons cornstarch

· 4 scallions, sliced on the diagonal

· 2 tablespoons sesame seeds

 

 

Steps

1) Bring a large pot of water to a boil over high heat and cook the rice noodles according to the package directions. During the last 3 minutes of cooking, add the carrots, broccoli, and asparagus. Drain and return to the pot, but keep it off the heat.

2) Meanwhile, in a small pot, whisk together the hoisin sauce, tamari, water, sriracha, and cornstarch over medium heat, until cornstarch is absorbed and the sauce starts to thicken slightly. Remove from the heat and add the noodles and vegetables. Toss well to coat.

3) Garnish with scallions and sesame seeds and serve immediately.

 

 

Yields: 4 servings

 

 

From: 30-Minute Vegan Cookbook: Plant-Based Food in a Flash

By: Ally Lazare