Noodles - Sweet and Spicy

 Ingredients:

250 g pack noodles

1 large red bell pepper, julienne

1 large carrot, julienne

(or any combination vegetables of choice)

Sauce:

1 tsp ginger, grated

2 cloves of garlic, minced

3 Tbsp hoisin sauce

1 Tbsp sriracha

1 Tbsp rice wine vinegar

2 Tbsp peanut butter

2 Tbsp water, for thinning

½ tsp crushed red pepper, add more for additional heat

Directions:

In a medium bowl combine all of the sauce ingredients together and whisk until smooth and creamy. To thin the sauce add water and whisk once more. Set sauce aside.

Heat a large pan or wok on medium heat. Saute the carrots with water or some of the sauce for 2 minutes. Add the red bell pepper and cook for an additional 2-3 minutes, stirring occasionally.

Add your cooked (according to packet instructions) noodles and the sauce with your vegetables. Toss until all of your noodles are covered.

Tip:

My rice noodles were sticky because you have to drain and add to sauce straight away. If they get sticky before use, rinse in cold water.

Keep checking and stirring sauce while cooking it will stick in time.

Do not cook with vermicelli noodles! Not a good result, they are best for soups.

New Sauce recipe:

1 tsp ginger, grated

2 cloves of garlic, minced

1 Tbsp hoisin sauce

1 Tbsp sriracha

1 Tbsp rice wine vinegar

2 Tbsp peanut butter

1 tbsp liquid aminos

1/2 tbsp maple syrup

3 Tbsp water, for thinning

Added garlic and onion powder and got a better flavour. Try 1/4 tsp?

TIPS:

* Half amount soy sauce as substitute for hoisin.

* If not using hoisin or sriracha, add maple syrup to make up for the sweetness.