Ingredients:

  • 8 oz dried rice noodles
  • 1 tsp sesame oil
  • 2 cups broccoli florets
  • 1 large bell pepper, sliced
  • 3 scallions, sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp canola oil

Instructions:

  1. Boil noodles in salted water until nearly tender but firm. Drain and toss with sesame oil to prevent sticking.
  2. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, minced garlic, and grated ginger to create the umami slurry.
  3. Heat canola oil in a wok or large skillet over high heat until shimmering. Add broccoli and bell peppers in batches to ensure searing rather than steaming.
  4. Add the white parts of the scallions to the pan and stir-fry for 30 seconds.
  5. Add the par-boiled noodles and the sauce slurry to the wok. Toss constantly with tongs for 1-2 minutes until the sauce thickens and coats every noodle.
  6. Garnish with the green parts of the scallions and serve immediately.